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!

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!