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!

Sept. 12, 2015 - Share # 12

Zucchini and summer squash on the march to your share box!

WHAT'S IN THE BOX:

ZUKES/SUMMER SQUASH

GREEN BEANS

TOMATOES

RADISHES

KOHLRABI

BEETS

KALE

ARUGULA

CELERY

POTATOES

ABOUT THE BOX:

So everyone's talking about spiralizers -  is it the latest healthy food trend, or a desperate attempt to vanquish the hordes of zucchini appearing on your doorstep (or in your share box) by turning them into zoodles? Yes, you read that correctly, and as you might guess, zoodles are grain-free noodles, usually made from zucchini, and with the use of the aforementioned spiralizer!

We don't have a spiralizer on the farm and continue to stir-fry and roast our zucchini in the old-school way. But if we did have one, our plates would probably look kind of curly for a while as we experimented with a variety of zoodle recipes!

If you aren't familiar with kohlrabi, the light green, slightly knobby root veggie in your share, its flavor has been described as a cross between an apple and cauliflower! Slice it thinly and add it to your raw veggie plate; it dips nicely into hummus. Or roast 1/4" slices to bring out its rich sweetness. Always peel kohlrabi first, as the skin tends to be tough, and check out these Five Ways to Prepare Kohlrabi from The Kitchn food blog.

With arugula in your share, it's a good time to cook up a batch of Arugula Rice! The ingredients might look a little unusual, but this dish is a farm favorite. |And while you're in the Frog Holler Recipe Box, you might as well remind yourself of the recipe for Beet Caviar. This recipe was brought to us from an intern who had spent her time in the Peace Corps in Kazakhstan. It was a staple there and now makes a regular appearance at farm lunches and gatherings.


 NOTES FROM THE FARM:

Just out of the egg!

 Remember those cute little puff balls who were hatched last July? Well, there has been a shocking development and our intrepid CSA reporter caught up with Harriet Hen to get the details.

CSA Weekly: Excuse me, Ms. Hen - might I have a word, I mean, a cluck with you?!

A little bigger!

Harriet Hen: Buck buck - whatever for??

CSA: I don't see your babies around!

HH: Babies? What babies?

CSA: Aha, Ms. Hen! Just as we thought! We understand that the gate was opened from the pen where you were staying with your baby chicks so that you could lead them into the yard. But instead you made a beeline for the other coop, hopped inside and into a nest, and your babes never saw where you went!

Bigger still!

HH: Exactly! And a pretty good escape it was! Let me tell you, those are not babies! I say again - what babies? They might have been cute little fluff balls nestled under my wings at first, but let me tell you, they are teenagers now and they still try that stuff and they don't fit! And they're always pushing and shoving and some of their voices are changing so they kind of crow-k! They're starting to do bugs now, so they'll just have to get along without me.

CSA: I see. Well, we understand that you didn't exactly lay those eggs anyway so they really weren't your babies. Ms. Hen, you're either the world's best or the world's worst mother!

HH: I am neither. I was presented with a situation and did what I had to do. Now I want to have some adult clucking, instead of all these silly peeps.

CSA: Yes, well what's next for you Ms. Hen?

HH: I'm going to take a little "me" time - get into T'ai Chik or Crow-ga.

CSA: And the chickens formerly known as your babies?

HH: What babies? Oh, oh yes - they'll be fine. They happen to live on a farm where they are absolutely doted on - they get lettuce and greens and melons and oatmeal, and sometimes they are even hand-fed. They are lucky clucks!

Too big!

 CSA: Thank you Ms. Hen - you did a great job - we'll take it from here!

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

Sept. 5, 2015 - Share # 11

WHAT'S IN THE BOX: not this little guy grinning through the broccoli!

But there is BROCCOLI in the box, along with:

CARROTS

ZUCCHINI/SUMMER SQUASH

RAINBOW OR GREEN CHARD - large leaves, either white or rainbow stems/veins

FRESH-PICKED CORN

LETTUCE

TOMATOES

POTATOES

ASIAN GREENS - white ribs, dark green spoon-shaped leaves, mildly spicy

ONION

GARLIC

SORREL - this lemon-flavored herb is delicious in salad and soups. We always include it in our Frog Holler Salad Mix and have used it in tabooli and any salad that calls for a light lemon accent. Cream of Sorrel Soup is a traditional East European dish and this recipe from the Zingerman's Food Tour web site offers a french take on this creamy and refreshing dish. Look for light green bunches in your box, some with elongated leaves, some not, and enjoy experimenting!

NOTES FROM THE SHARE:

Well, a lot of good eating in there folks, and we hope you're enjoying the fruits of the harvest as it starts to roll in. When we cook at the farm, we generally look for what's abundant in the "seconds" cooler, and put together a stir-fry from that. As the season changes the predominant veggies do as well, so there's always variety, and a good healthy hunger provides the best spice!

But perhaps you're looking for something different to do with zucchini these days. Well, Zucchini Fries promise to give the satisfaction of "junk food taste" along with a low-calorie profile and another use for a bunch of zukes! Or perhaps "Zucchini Tots" will make those zucchini and summer squash disappear - especially if you have tots in the house! And you can use the onion, garlic, chard, tomatoes AND zucchini in your share to make this low-carb, gluten-free AND satisfying Zucchini Lasagna! And of course there's always Zucchini Bread!

This recipe for Greens, Carrots and Brown Rice came from the recipe section of the Whole Foods web site - lots of ideas there! But you can always just type a few items in your share into a Google search followed by "recipe" and a world of ideas will be at your fingertips. Let us know what you discover!

NOTES FROM THE FARM: The Harvest Crew has been hustling to bring in the abundant crops that are responding to the recent rains and heat. The Canning Crew has been busy turning the veggie "seconds" into tasty winter fare. The Planting Crew has been seeding the last of the quick-growing fall crops as well as sowing cover crop in fallow fields to add nutrients and organic matter. The Holler Fest Clean-up Crew has had their hands full taking down the myriad tents, tarps, signs and various accoutrements that accompany a three-day farm festival. Oh wait - there aren't multiple crews! We have one crew - pretty much the same crew that has stuck with us through the season - and they are putting in long full days to harvest, process, plant and clean up!

But Holler Fest was a blast and hopefully the crew doesn't regret adding a music festival to their summer resume.We also hope some of our CSA members came and enjoyed the time to be in a beautiful setting with lots of musical talent and positive energy.

"The Accidentals" - a talented young trio from Traverse City who lit up the Friday night stage!

Sunday afternoon closing band - and all these folks are dancing in the rain!

Over a thousand local folks responded to our idea that the Ann Arbor area can appreciate and support a local farm, food and music festival - and we think a good chunk of that thousand were kids! Running through "the main holler", crafting in the Kids Tent, spinning hula hoops to the music - Holler Fest seemed to be a kid's paradise!

And to find out who helped facilitate all that kid fun.....

MEET THE INTERN: LISA WOLFGANG!

Lisa in the Holler Kids tent with some of her crafty critters.

Lisa first joined us late last summer, after working at the Interlochen Summer Arts camp in Northern Michigan. She was looking to spend some farming time before heading off to an Artist's residency in Nebraska and then further west to manage the garden at a meditation center in northern California.

Because Lisa's mother is an instructor at Interlochen, Lisa has gone there every summer since she was thirteen, first as a camper and now as an instructor. So, with a college background in ceramics, and an offer of a good position in the ceramics lab, AND an appreciation for her many summers in northern Michigan, Lisa returned to Interlochen this summer and then to Frog Holler after her job ended. And we were glad to have her back!

Lisa's design

But Lisa started working for us even before she arrived at the farm. Remembering her artistic ability, we contacted Lisa while she was at Interlochen and asked if she would like to design the logo for Holler Fest this year (and oh yes, it needs to include a dragonfly, the Holler Fest mascot, and there is a two-week deadline!). But Lisa agreed, and despite a full work load managing lots of creative campers, Lisa sent us a wonderful logo that graced the Holler Fest t-shirts, programs, AND, new this year, the Holler Fest mugs!


Lisa arrived August 10 and plunged right in to the farm work/Holler Fest prep. Because of Lisa's experience with kids, we also asked her to manage the Holler Kids area at Holler Fest. The Kid's Tent at Holler Fest is always aswirl with activity and it was no different this year, with Lisa offering several fun projects along with face painting designs!

Lisa getting ready to lead the Kid's Parade!


Lisa's creativity doesn't end with ceramics; she is also an accomplished singer/songwriter and pianist. She was able to take some time from her busy summer schedule to play at a few open mics around Traverse City. When we noticed that The Ark in Ann Arbor was hosting an Open Mic this past Wednesday, the crew headed in to cheer Lisa on - and to join in the cheers from the audience!

Lisa onstage at the Ark

Lisa at the Ark's baby grand 

Sadly for us, Lisa is about to leave! She had applied for a job at the Battle Creek Public School Outdoor Education Center  last spring and hadn't heard anything until last week when they called with an offer. She will be working with kids, in the outdoors, and will no doubt find a way to make art and music. It's a win-win for all (except us) and we wish Lisa well as she continues to design a unique, independent and creative life!

Lisa contemplates her next sculpture

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

August 8, 2015 - Share # 7

All alliums!

WHAT'S IN THE BOX:

Broccoli

Kale

Rainbow Chard

Zucchini/Summer Squash

Celery

Potatoes

Daikon Radishes - new!

Onion

Garlic

Basil

Arugula

STORAGE AND PREP TIPS AND NOTES FROM THE FARM:

Everything rinsed, drained and in plastic in the fridge, except basil and potatoes. We have had good luck lately keeping basil out of the fridge but covered with a cool, damp towel. And sometimes we throw it in the fridge anyway and don't mind the few leaves that turn black. Separate the Daikon Radishes from their greens and store separately in the fridge. The greens are spicy but super healthy!

We have been up to our ears in alliums these past few weeks and as you can see from the above photo, our pole barn is bursting with this flavorful vegetal. This interesting allium article offers fun facts and background about this big botanical family. What's a kale stir-fry without onions and garlic?

Daikon radishes can be daunting with their size that suggests a large carrot rather than a small radish, but follow the link to several interesting suggestions - easiest: grate or shave raw into salads or roast as you would any vegetable.

Mixed zucchini baskets lined up for share boxes.

Ah zucchini, those familiar friends who keep visiting every share box! Roasting is one of our favorite ways to enjoy zucchini and summer squash  - the flavor is enhanced and the quantity is reduced! Use the garlic, basil, potatoes and summer squash in your share to make this satisfying and summery salad. Sorry we can't supply the cherry tomatoes that the recipe suggests. They're coming!

After completing our onion and garlic harvest, we went right on to the potatoes. The crop looks good and pictured below you can see the first of many truckloads headed to the shed for washing and drying - along with strong and happy potato diggers!Well, we don't wash and dry the potato diggers, but they could probably use it after a day scrabbling in the dirt to uncover the "apples of the earth"! Hard work, but satisfying!

Kenny, Mikki, Tacy, Joe, Angie and lots of taters!

HOLLER FEST is two weeks away and we hope, as members of one of the if not the only CSA that provides a pass to a music festival along with membership, that you will join us on the farm! The passes will be distributed with your shares this week and next; you'll receive one or two passes depending on your level of membership. Market Share members will need to request their passes when they shop.

Keep up with Holler Fest doin's at our web site or our facebook event page. If you go to facebook, let us know you're coming! And still plenty of space for volunteers!

 Holler Fest happy ending, 2014

And finally, even our hard-working interns need to take a break sometime. Gus the cat was happy to join right in for this lunchtime siesta!

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

August 1, 2015 - Share # 6

WHAT'S IN THE BOX:

Earth laughs in flowers - Ralph Waldo Emerson

Flowers are not in the box, but did you know that Frog Holler has started having sweet bouquets for sale at market? Check out the table next time you're there and see what might brighten your day!

This painting of last week's flower bouquet is by our resident CSA member/artist/neighbor, Dorothy Ann Coyne. Dorothy Ann was featured in one of last year's newsletters with her beautiful painting of the farm. She also painted a bouquet just about every week last year, and the above painting shows that she is carrying on the tradition quite nicely for this year! Thank you Dorothy Ann!

and back to veggies - here is this week's bill of fare:

Green beans

Zucchini/summer squash

Carrots

Rainbow Chard

Potatoes

Leeks - new

Celery - new

Onion - new

Arugula

Sweet Basil

Everything goes in plastic and in the fridge, except the potatoes and basil. You can refrigerate basil if you want, but some of the leaves may turn black.

RECIPES FROM OUR MEMBERS!

We love to hear how our CSA members are using the veggies in their shares! Here are some delicious ideas from several of our local members.

Sharon W. was delighted with the purslane last week so that she could try this Potato-Purslane Salad. She pronounced it a winner! Maybe you still have your purslane left over from last week, but if not, or if you didn't get a share last week, bet you can find some purslane growing in someone's garden!

Sharon also sent along her favorite go-to summer salad: Warm Potatoes with Basil Vinaigrette. And it's easy to make with this week's share!

Ponda S. sent this Thai Noodle recipe that she says is always popular when she serves it to guests. You'll have to collect some of the ingredients, but the basil in your share will at least make a contribution to a delicious cause!

Patty S. wrote to say she is also collecting ingredients for this Raw Summer Pad Thai. And here's an interesting idea - the noodles are made from zucchini and kale! You can definitely do that, although the recipe's author suggests using a julienne peeler to make the noodles. And she is sold on julienne peelers, suggesting that "...This $5 piece of kitchen equipment will change your life. Seriously, people. Life changing. Being able to eat more raw vegies in the summertime, being able to eat my favourite pasta dishes subbing vegetables for the carbs... amazing. Yes. Run out and buy one right now." Recipe from What’s Cooking Good Looking by Jodi Moreno And although there is no kale in this week's share, noodles made from Rainbow chard might be a lovely sub. we'll await Patty's report - or yours!

Thank you to our creative members who checked in with these interesting recipes. How do you use the veggies in your share? Share it!

A LITTLE MIDSUMMER TOUR OF THE FARM:

Nothing left in the garlic patch ...except weeds!

 All the garlic now hanging from the rafters

And we're eyeing the onions for the next big harvest.

First rows of onions drying beneath the garlic

Joe has done a nice job keeping the hoophouse tomatoes in order. But he needs to start painting them red!

Our beautiful Rainbow Chard patch - in your share this week! 

And while we harvest some patches and maintain others, we have to look ahead to the fall and keep planting. Here is our fall lettuce patch. We set the seedlings this week, and they had a nice drink from the Wednesday showers. It was getting dry!

They're growing!

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

July 25 - Share # 5

 WHAT'S IN THE BOX:

Not baby chicks!

 Beans - new!

Potatoes - new!

Purslane - new!

Cucumbers/pickling cukes

Summer squash/zucchini

Kale - curly

Carrots

Lettuce

Garlic

Choice of Basil or Cilantro



ABOUT THE BOX - storage and prep:

As promised last week, beans are now abundant. If you don't get to them right away, rinse, drain and store in a plastic bag. Same with everything else except the potatoes. These are new potatoes with tender skins so they should be refrigerated for long-term storage, but bet you'll eat them soon!

Purslane - revered around the world!

Purslane? Did you just weed that out of your garden? Considered a weed in the US, purslane has been a traditional mainstay in many cultures. One grower at the A2 Farmers Market told us about picking bushels of purslane as a kid to sell at the Eastern Market, largely to Mexican customers. But purslane is also popular in Indian cuisine and has been known as "Gandhi's favorite vegetable".  The flavor of the succulent leaves and stems is mild with a citrus undertone, while the texture is juicy and crisp. With some of the highest antioxidant levels of any green plant, you just might benefit from adding a little purslane to your plate. Stir-fry, salads, or smoothies - give it a whirl!

Maan's green bean stew with whole head of garlic floating on the top!

Previous newsletters have mentioned our Lebanese neighbor, Maan Abdul-Baki, who loves to cook the traditional food of his culture and loves to share it! Maan has been (im)patiently waiting for the first green bean harvest and when we delivered a batch this week, he returned the favor with this Lebanese green bean stew (loubyeh b'zeit). (Note: this is not Maan's recipe - he doesn't need a recipe! But you get the idea.)

It is juicy with tomatoes, rich with garlic and olive oil, and tremendously delicious and satisfying. The only improvement will be when we can supply our own tomatoes with the next batch of beans! (hopefully, soon!) Maan cooks several authentic Lebanese dishes for lucky folks on Sundays at Holler Fest. Might be a good reason to stay the whole weekend at the Fest!

 Speaking of Holler Fest - our three-day celebration of local food, music and culture, starts in just a month! As Frog Holler Farm CSA members, you are entitled to one or two weekend passes, depending on your level of membership. Come on out to the beautiful Irish Hills and see the farm, listen to great local music and share the last sweet days of summer with friends and family.

CSA member Faye Ogasawara offering massage at Holler Fest

And even though you have a pass, consider volunteering at Holler Fest. (Volunteers receive a weekend pass in exchange for two volunteer shifts.)We need lots of good help to create this special event, and volunteering is a fun way to participate. Several of our CSA members contribute in a variety of ways - check out the Volunteer Link on the web site to learn more about how you can help. Thank you and see you at Holler Fest!

CLUCKS FROM THE FARM:

Harriet Hen - new mother!

We have been a bit distracted this week as one of our hens hatched out nine baby chickies! A few weeks ago she  started to sit on a few eggs and, since we don't have a rooster and our eggs aren't fertile, it wasn't going to go anywhere. So Emily got some fertile eggs from a neighbor and gently placed them under Harriet. Then...but let's let Harriet tell the story herself. Our CSA reporter caught up with Harriet for this heartwarming story.

CSA Weekly: Congratulations! We understand you "got broody" and that's how this all began.


Harriet Hen: Humph! What is this "broody" thing? I was going on a three-week meditation retreat, to contemplate the sound of one hen clucking. My sitting practice was going very well and then someone pushed a bunch of eggs under me!


 CSA: I see! What did you do then?

HH: I changed my meditation to what comes first, the chicken or the egg!

CSA: But we understand that at one time you got up and actually left your nest to sit in another one.

HH: Well you try sitting on a pile of eggs! I had nearly figured out my koan: if a hen clucks in the coop and no one hears her, is there an egg? But I was getting distracted by all those lumps under me!

Mother Harriet Hen and babies!

CSA: But we understand that the eggs were moved back under you again.

HH: Yes, talk about mother hens!

CSA: And we understand that you even moved again just before your chicks started hatching.

HH: Well it tickled! And all these little pecks and chirps were very distracting to my meditation practice.

CSA: Well, lucky for the chicks they were moved back under you again and started to appear over two days.

HH: Ah yes, I finally reached a state of total acceptance...
and you know, they are kind of cute!

Emily - proud midwife of nine chicks!

Tacy's boyfriend Eric visited from Chicago and got to hold a baby chick

Chicks emerging from under Harriet's generous plumage

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