Share #11, August 27, 2011

We are in the thick of the Frog Holler festivities and we hope you are joining in on the fun! Either way, we have a fun box for you this week… Even the caterpillars can't keep away!

IN THE BOX:

Russian Kale

Hakurei turnips

French breakfast radishes – new! (lovely pink radishes with glowing white tips)

Green beans

Pak choy (Asian green lighter in color)

Yukina savoy (Asian green darker in color)

Onions

Arugula

Basil

Broccoli

Tomatoes

Potatoes

NOTES FROM THE FARM:

As we celebrate local food and local music at Holler Fest, harvest carries on at full speed. This week we started harvesting from new Asian green and arugula patches (they look beautiful!) and we are getting the first trickle of ripe tomatoes from our outdoor plants (so far the tomatoes you’ve been seeing are from our hoop house). This week we planted a whole slew of lettuce seedlings which should – hopefully! – produce a nice crop of autumn lettuce (lettuce has a hard time growing in the hot summer months). Many more wonderful veggies to come!

On Thursday we had some very special volunteers come to the farm from Community Farm of Ann Arbor. They helped pick up the slack around the farm as the interns bustled around working on Holler Fest tasks. Helping with salad, picking beans, and cleaning up the leeks, these volunteers made a huge difference in our day! Thanks Community Farm!

Picking flowers for salad.

Sharing a delicious picnic lunch.

NOTES FROM THE FROG HOLLER RECIPE BOX:

This week we are super excited to have French breakfast radishes in the share! They have a wonderful tenderness, a satisfying crunch, and a delicious zest – not to mention their appealing appearance! Says Tacey, “Do like the French do – butter some bread, slice some radishes, and enjoy!” Want to get more fancy with your radishes? Try these delicious butter-poached radishes. The most tender part of the radish is the white tip, and don’t forget about the radish greens, either. This recipe for Pasta with Dark Greens will turn your radish and turnip greens from waste into the perfect complement to the Italian classic.

This week two of the recipes come from the Moosewood Restaurant cookbooks, based on recipes from the Ithaca, NY restaurant. The first recipe, Rumpledethumps, is rooted in a Celtic tradition that requires all members of a family “to share the dish or risk offending the agricultural spirit that protects the crop.” The broccoli and potatoes in your box won’t be offended if you fail to make Rumpledethumps this week, but if you do serve it to your family, they surely won’t be disappointed. If you still have the leeks and/or cabbage in your fridge from last week, all the better!

The second recipe is for a Sneaky (Vegan) Lasagna. The combination of the tofu and the mushrooms makes a shockingly authentic lasagna texture, and the veggies layered in make for a tasty and satisfying entrée. For a less-vegan, more-melty option, try adjusting the tofu-to-ricotta ratio until you find the perfect balance of cheesy goodness and tofu-y healthfulness. The best of both worlds!

Last, but certainly not least, is a wonderful recipe for mixed veggie focaccia. Inspired by the delicious focaccia found at our neighboring stall at the market, Mill Pond, this recipe makes use of just about every veggie you find in your box. The bakers at Mill Pond are veggie magicians, turning our Frog Holler produce into savory treats. The focaccia dough used here is more puffy than Mill Pond’s recipe, but perfectly balanced with a generous portion of vegetables.

MEET THE HOLLER FEST HELPER: CHUCK DOHN

Chuck is a superstar in the Holler Fest kitchen. Chopping, steaming, washing, and dicing, he has helped churn out the delicious and nutritious meals being served at Holler Fest this year. A native Floridian, Chuck hails from Pensacola, FL. In Sarasota, Chuck met Tacy and Chrissy while attending New College of Florida, and later met Angie when she was visiting Chrissy.

Chuck loves food. He loves growing food organically, he loves cooking food, and of course he loves eating food as well. For years he worked in various kitchens, and more recently he has worked on a produce farm in Florida and a vineyard in North Carolina. He took cooking classes before college and he is always looking to learn about new foods, new recipes, and new cooking techniques. We are so lucky to have him here!

Chuck helps make a batch of famous Holler Tea.

Chuck uses the food processor to shred onions for gazpacho.

A FINAL NOTE:

If you’re picking up your share at market, don’t forget to get there by noon today – we’ll be packing up early in order to rejoin the festivities on the farm. Thanks for your cooperation!

Share #10, August 20, 2011

Holler Fest is coming! Shirts are in and the crew is psyching up for a great weekend. Hope you can join us!

IN THE BOX:
Watermelon (red or yellow)
Mizuna - new! (green with pointy leaves)
Russian Kale
Asian greens (Asian spinach variety)
Hakurei turnips (white-globed roots with greens)
Beans
Daikon radish (large white long root)
Leek - new!
Celery - new!
Tomatoes
Italian Parsley
Potatoes
Cucumber
Garlic

NOTES FROM THE FARM:

We’re trucking away at the harvest and working on sprucing up the farm for the festival. Sign painting, fixing up the fest grounds, and coordinating galore! Billy, Angie, Kenny, and Chrissy (a.k.a. The Billy King Band) are working on putting together a show that will knock your socks off on Friday night. Hope to see you there!

We are looking for volunteers for the festival, so if you or anyone you know is interested in helping out at the festival, please go to our volunteer page on the hollerfest.com website or come talk to us in person at the market. We love our volunteers and appreciate all of the help they give us in making this beautiful weekend possible!

With the big event coming up next weekend, don’t forget about two fun events happening this Sunday as well. The People’s Food Coop’s Farm Tour Field Day will be stopping at Frog Holler Farm Sunday afternoon in addition to other farms in the area. See where your food comes from! Also on Sunday is the Slow Food Huron Valley’s Picnic Supper at the Farm located at the Waterloo Farm Museum. A delicious feast inspired by the traditions of the 1800s, the menu includes some of your favorite organic veggies from Frog Holler. You might even run into the very same people who bring you your share at market each week, since we’ll be volunteering at the event as well!

NOTES FROM THE FROG HOLLER RECIPE BOX:

New to the box this week is mizuna, leeks, and celery. The leeks are just about begging to be combined with the potatoes in your box, such as in this recipe for leek mashed potatoes. The celery looks a bit different than what you might be used to seeing in the supermarket, but the aroma is unmistakable! Michigan celery is a bit skinnier, but full of flavor. Make the classic kids’ treat ants-on-a-log (celery, peanut butter, and raisins) or add it to a recipe like our gazpacho.

Mizuna is included in a vegan, raw wrap recipe inspired by our friends at the Red Pepper Deli in Northville, Michigan. The deli uses collards for their wraps, but the Russian kale in your box will make an equally delicious and nutritious – and beautiful – wrap that is sure to impress. Our recipe features a vegan pate that is a favorite of intern Kirstin. On it’s own or in the wrap, you will be blown away!

Looking for a fresh way to use the greens in your box? Try a wild green salad that combines the mizuna, kale, and Asian spinach in a simple yet zesty summer dressing. Yummy! Want to step it up a notch? Check at the stall for edible flowers that will add a lovely finishing touch to your dish. Beautiful!

Returning to the box this week is daikon radish. A Japanese vegetable, the name literally means “large root” (dai = large and kon = root). Let the daikon join forces with your hakurei turnips and Asian spinach in a tasty, and incredibly nutritious, miso soup.

Last but not least, as our attention turns to Holler Fest, we wanted to share one of the recipes that we’ll be cooking up next week. Gazpacho, a late summer classic, will be the focus of one of the lunches served next week. This variation will utilize not only some of your delectable tomatoes, but green beans, celery, and cukes to boot. Whether you are serving hundreds or just one, it is sure to be a hit!

Good cooking!

MEET THE INTERNS: ANGIE MARTIN

Angie has been a staple at Frog Holler for the past three seasons. Around market, she can be found working the stall, distributing C.S.A. shares with a smile, or floating around the market networking with other vendors in the community. Around the farm, Angie not only takes a leadership role in farm work, but also keeps a full slate of projects in her free time. A beginner bee keeper, Angie has been the steward for the farm’s two hives, keeping them happy and healthy in their inaugural year.

Making kombucha is another hobby of Angie’s. Keeping the farm well stocked in kombucha, Angie experiments with different recipes and inventive combinations. If you’re interested in making your own kombucha at home, come talk to her at market and pick her brain. She’d love to help!

Angie’s love of farming extends to her personal gardening projects. This year she and Kenny have undertaken an extensive relocation and expansion of the herb garden. Many of the tasty herbs you’ve found in your box this season have come out of this very garden. Working with Slow Food Huron Valley, Angie has raised a number of small patches of heirloom crops, including her very first corn patch. The variety, a “country gentleman” variety of corn, has even provided a bit of huitlacoche, more commonly known as corn smut. A tasty fungus that grows on corn, smut can be made into traditional tacos, as Angie sampled earlier in the week. Delicious!

As Holler Fest nears, Angie morphs into yet another role on the farm – kitchen diva. An avid and experienced cook, Angie helps plan and prepare the feasts that are served from the Frog Holler kitchen throughout the festival. She is particularly excited to try her hand at making BBQ tofu, a farm fave.

Sadly, this season is Angie’s last on the farm (for the time being, at least). At the end of the season, she’ll be moving back to Texas to be with her family. While she is incredibly sad to be leaving her farm friends and family, she is grateful for all that she has learned and the experience she has gained over the past three years. This is not the last of Angie that we’ll see, however, as she is working on a plan that will bring her back to the area to start her own organic farm. Best of luck, Angie!

Have a great week! See y’all at Holler Fest 2011!

Share #9, August 13, 2011

We heart tomatoes - hope you do too!









IN THE BOX:

Endive - new (frilly green leaves)

Daikon Radish - new (large white long root)

Onion, red or yellow - new

Tomatoes - lots! Red and Heirloom

Green Beans

Zucchini or Summer Squash

Cucumbers or gherkins

Asian greens - Bok Choy

Russian Kale

Cabbage

Garlic

Arugula

Variety Basil - Lemon (pale green, citrus scent) or Opal(dark purple leaves, strong scent)

NOTES FROM THE FARM:

Lots going on as we bring in the harvest and plant a music festival. This week we finished digging the potatoes and pulled all of the bulb onions. We also harvested tomatoes, tomatoes, tomatoes! They took a while getting here, but the tomatoes have arrived and it's always enjoyable to see what unusual and beautiful shape and color the heirloom tomatoes will display - not to mention what delicious flavor!

Two weekend passes to Holler Fest come with your share this week. We will still bring your shares to the Ann Arbor Market on the Saturday of Holler Fest, Aug. 27, but we will definitely leave the market by 1 PM!


A week of harvesting:


Chrissy and Kirstin, intrepid.....

and happy potato diggers!


a spate of spuds!





Emily and Chrissy spread out the onions for drying in the greenhouse
a Striped German heirloom tomato - two pounds!

NOTES FROM THE FROG HOLLER RECIPE BOX:

Fresh tomatoes and green bean salad - you can't go wrong with simple recipes that let the veggies shine! Or here's another: Green Bean Salad.

Our good friends at Gojee.com were very helpful to list a recipe using fresh beans and endive! (Roasted pine nuts and gorgonzola don't hurt.) Check it out: Toasted Pine Nut and Green Bean Salad.More on endive frisee a short way down the page...

If you're unfamiliar with daikon radish, this simple Daikon Salad recipe might be a good introduction. You can get the "mirin" at specialty or natural food stores. Interested in some additional daikon inspiration? Check out this blog, Popcorn Homestead, by our good friend and former intern, Joan Bailey. Now residing in Japan, Joan writes fascinating posts about the food and culture of her temporary new home. You can also use the daikon just like a (rather large) radish; grate or slice it into salads as needed.

As for the endive, this is the frilly or "frisee" variety, a rather bitter green that adds character to mixed salad greens or to anyone who eats it! Frisee endive is so robust that it is often served slightly sauteed or "wilted." Here is a delicious recipe from the blog of another CSA, "Cool Beans," who had just distributed endive! Other suggestions for frisee accompaniments are bacon or blue cheese and walnuts.

You do have a powerhouse salad of flavor and nutrition in your box this week! Chop some of the endive, Russian Kale, Bok Choy and arugula. Add some cucumber slices and a little red onion. Grate some daikon for zip and a little cabbage for crunch. Mix in some tomato slices at the end or serve on the side. Beautiful! Try a fruity dressing, like Tacy's Bluebular Blueberry Dressing to balance the strong flavor of the greens.


MEET THE INTERN'S BROTHER!
Kai Pope, Kirstin's brother, has spent the last week at the farm, pitching right in and getting a taste of midwest farm life after spending much of the past year in China and England. Big sis Kirstin wanted Kai to get the full experience, so he even made the 4:30 AM wake-up call for the Wednesday market. Here are Kirstin and Kai at the market, looking pretty chipper!

Kai is headed back to his senior year at Trinity University in San Antonio, Texas, majoring in East Asian Studies. We wish Kai well and thank him for all his good help!





Kai picking potatoes









Have a great week everybody!

Share #8, August 6, 2011

Okay, second in our series of Uninvited Farm Share members! Caught in the act, this little fella has a lot of kale, broccoli and chard in him. He was taken several miles away and released in a wooded area with no nearby gardens!

IN THE BOX:

Cauliflower - new!

Cucumbers - new! either slicing or pickling cukes (gherkins)

Tomato - our tomatoes are ripening very slowly, but we wanted to get you started!

Rainbow Chard

Asian Greens - mixed baby bok choy and yukina savoy

Beets - the beets with the darker greens are "Detroit Dark Red", a variety of beet local to the Great Lakes region - thus, the name!

Zucchini/Summer Squash

Garlic

Potatoes

Basil

Herbal surprise -


NOTES FROM THE FROG HOLLER RECIPE BOX: Here's a tasty Swiss Chard with White Beans and Parmesan recipe that could work with the Asian greens as well. Wondering what to do with those chard stems? The Recipe Box has a simple and simply delicious way to use them. Fresh peaches have arrived; here's a way to enjoy them in a Peach and Basil salad (From the Gojee.com web site that was mentioned in last week's newsletter). And although this recipe calls for baby potatoes and summer squash, it would work fine using chunks or slices of more mature veggies and roasting them first instead of boiling. Experiment!

MEET THE ...FARM CATS!

Although we still have two more interns to "introduce" ( you have probably already met Angie and Kirstin at the market), the farm cats demanded to be acknowledged for all the hard work they do. So here they are - the amazing, resourceful, productive, not-spoiled-at-all cats of Frog
Holler!



Gus, the Frog Holler watch cat! Named Augustus for the month he was found (August 1, 2010), the story is that Gus dropped out of a tree into Angie's arms. He timed his fall perfectly and has confirmed his place in the farm through his puppy-like antics and friendliness, and his cat-like purring snuggles.






Luna, the Frog Holler driver! Getting ready to dismount from the golf cart that she just parked, Luna has settled right in after being found in the greenhouse last fall. She makes up for her small size with a big purr, and is always up for a belly rub. And sometimes she gets a little wild; then we call her Luna-tic!














Sparky, Frog Holler Ninja cat. Nicknamed Spry Sparky, she has patrolled the Frog Holler fields for sixteen years and was originally named for the legendary Tigers manager, Sparky Anderson.




Lionel Kingsley Bartholomew I: top cat and ace sleeper! Lionel appeared in an uninhabited stone cabin on the farm in the fall of '09. He has obviously made himself right at home!












New kitty on the block, this little tabby (pictured below) just showed up in the corn patch this week. The crew has named him Norbert, or Norbie, and he is sweet, comfortable with people, very game despite a gimpy leg that doesn't stop him, and looking for a good home! Interested?









TWO NEAT FARM-RELATED EVENTS

The People's Food Coop has organized a Farm Tour Field Day, visiting farms in this area that supply the Coop with all their good produce. Although we don't actually sell to the Coop, our connection to the PFC goes back almost forty years. The Coop grants a Life as Art Award each year, in honor of the memory of Ken King, Frog Holler's founder and first (posthumous) recipient of the award. The tour is a great way to travel the terrain of this area's farmland, meet the folks who grow, and experience the community of folks committed to raising good food awareness. Frog Holler's turn on the tour is from 3:15-4:00 Pm, Sunday, Aug. 21.

Slow Food Huron Valley has organized a lovely event in the Waterloo area, a Picnic Supper at the Farm. Unfortunately it falls on the same day but a little later in the day as the PFC Farm Tour. Aren't we lucky to have so many interesting events in our area? The Waterloo Picnic event will also include the delicious expertise of our friend and market neighbor, John Savanna of Mill Pond Bread. Wherever Mill Pond baked goods go, good eating can't be far behind! (Mill Pond bread will also be featured in some Holler Fest meals.)

And don't forget Holler Fest the following weekend (Don't worry, we won't let you forget!).

Have a great week everyone!

Share #7, July 30, 2011

A happy tomato hornworm munches away on a tomato vine in our greenhouse. One of the largest and most voracious vegetable pests, the hornworm can do a lot of damage if left unchecked. This one is a doozy at about five inches long - we don't usually let them get that big! They blend in very well with the tomato foliage, so if you see vines with no leaves at the top of your plants, start looking for this hungry muncher!

IN THE BOX:

Potatoes - new!

Basil - new! Genovese variety

Beets

Zucchini/Summer Squash

Lettuce - Romaine and Red/Green Bibb

Kale - mix of White and Red Russian

Carrots

Arugula

Garlic

NOTES FROM THE FIELD: Yes, we did get some rain. Actually buckets of rain, and that's quite enough for a little while! It looks like the garden soaked it up well and this extra moisture will hopefully give the young fall crops a needed boost.

NOTES FROM THE MARKET: A nice young fellow stopped by our market stall on Wednesday and asked about purchasing a quantity of zucchini to make ratatouille. He threw some basil into the box, and when asked what he was going to do with all that zucchini and basil, replied that he had one of the carts over at Mark's Carts. His name is Blake, his cart is "Eat: Hot Meat on a Bun," and he grilled all the zucchini and turned it into a fresh and tasty ratatouille that afternoon. If you haven't visited Mark's Carts, do check out one of Ann Arbor's most creative "food courts." You will find that many of the chefs feature local and organic produce; we're happy to be in the mix!

NOTES FROM THE FROG HOLLER RECIPE BOX: Ah, new potatoes - what's not to love, and what to do with them? At Frog Holler, we favor roasting everything these days, and the young potatoes are no exception. Sliced or cut in chunks and then tossed with olive oil and sprinkled with salt, pepper and rosemary - oh don't wait, just do it! If you want to add some veggies to create a satisfying one-dish meal, consider revisiting the Frog Holler Recipe Box archives for this Spicy Potato-Kale dish, created by Chrissy Martin, our featured intern.

We devoured many trays of Roasted Zucchini this week - again sliced and tossed with olive oil, salt, pepper and now chopped basil. Allow them to get a bit blackened for extra flavor and texture. Or roast them just until tender for a melt-in-your-mouth snack.

Basil - the "royal herb"! Revered in India where it is said to have originated, this aromatic and distinctively-flavored herb has made its way into cuisine around the world. We remember the days at our market stall when we used to give out recipes for Pesto because folks hadn't heard of it! Times have certainly changed and now this potent herbal sauce has become a mainstay in many kitchens, especially in the summer when Basil is plentiful and fresh.

There is much discussion on how best to store this cold-sensitive herb. Here are some helpful suggestions from our good friends at Tantre Farm.

Wrap leaves in a dry towel and keep in an airtight container. It can be kept at about 50 degrees for a few days before leaves start blackening. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy–just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Or put basil stems in a glass of water and place on windowsill in kitchen. You'll get an occasional delicious whiff and the basil will stay green until you use it. Best used in a few days - and how can you not?!

Gojee.com is a currently trending recipe site even recommended by Michael Pollan. Close-up photos of each dish that you can almost taste, along with interactive features titled "I crave" or "I have", make this a stimulating and often helpful site. Most of the recipes link to a food blog which often takes you into a whole new world of recipe ideas! There are so many talented and creative folks writing about food these days - a cornucopia of cooking ideas right at our fingertips! Here's a delicious way to prepare Roasted Kale and Beets, gleaned from the blog, Serious Eats - a Food Blog and community.


MEET YOUR MUSIC FESTIVAL: HOLLER FEST!

Holler Fest is less than a month away and we hope you will all join us for this chance to experience the natural beauty of the farm, enhanced by 30+ talented local musicians, delicious wares from the farm and local food community, and folks and families having just plain fun.

For those new to the Frog Holler CSA, I am reprinting the Holler Fest description from last year's newsletter. Here goes:

In 2007, we celebrated 35 years on the farm. Over the years we had hosted regular small gatherings to share music, organic food and the unique beauty of our land. It seemed natural to bring all that together in one big party and Holler Fest was born. When the 200+ folks who came out that day started talking about "next year", we realized that a farmy-foody, family-friendly, funky-folky music festival appealed to many good folks in the Ann Arbor area. Holler Fest 2008 was expanded to three days, with over twenty local musical acts lining up to generously share their talent. The Cabin - a stone cottage on the hill overlooking the pond - was called into service for acoustic sets filled with intimate musical moments. The Holler Kitchen was built, serving up hundreds of delicious meals, filled with organic veggies from Frog Holler. A volunteer team emerged and kept the food and fun rolling throughout the weekend. 2009 was a very sad year for the King family and the organic community. Ken King's untimely passing was deeply felt by so many who appreciated his decades of dedication to living and working with the land. Ken, who considered himself a musician as much as a farmer, assumed that the farm and Holler Fest would continue, and Holler Fest 2009 was dedicated to Ken's memory. A moving Tribute Concert on Saturday night ended with the entire hillside singing to one of Ken's songs: "Moonlight Bright as Day". Holler Fest will continue and Holler Fest 2010 is less that a month away! As Frog Holler CSA members, two weekend passes accompany your farm membership. But more than a free pass to the festival, we hope that you will feel "ownership" of this unique opportunity to connect with local artists, enjoy the beauty of Frog Holler's rolling hills and gardens, imbibe the hearty farm fare, and immerse yourself in the positive energy of a community connected by these simple but deeply satisfying activities.

Although Holler Fest 2010 turned out to be a slightly rainy festival, spirits were not dampened and we look forward to gathering again in 2011. The web site has lots of helpful information along with the schedule of performers (that we know so far).

Do you have any time or talent to share? Although CSA members don't need to volunteer for their passes, volunteering is a fun way to experience Holler Fest from the inside. If you're interested, go to the Volunteer! link on the web site. Thanks in advance - we couldn't do this without a whole lot of help! www.hollerfest.com


MEET THE INTERNS: CHRISSY MARTIN

Chrissy is doing her second tour at Frog Holler. She joined us for a few months last season because her sister, Angie, was already working here. After a winter internship in Florida, Chrissy returned to Frog Holler in July, joining big sis Angie again as well as her five-year Florida roommate, Tacy (featured in Newsletter #4). So it's a friend and family affair as the three pals move down the rows weeding, talking and laughing - getting a lot done while having a lot of fun!

Chrissy graduated in 2010 from New College of Florida (in Sarasota), with a major in Music and Performance, specifically emphasizing experimental music and movement. After her 2010 stint at Frog Holler, Chrissy returned to Sarasota to participate in an ensemble of students and alums who, under the guidance of two New College professors, were exploring collaborative and improvisational movement and performance. The goal was not to necessarily perform, but to see what emerged as the group addressed a particular theme or topic without script or even conclusion. This fascinating work/play has stimulated Chrissy to consider further exploration in the field of art therapy, and especially with children.

While Chrissy participated in the movement internship, she also apprenticed with a local modern dance company and sang in a cover band! Some of her favorite tunes to sing were Aretha Franklin's "Chain of Fools" and Bonnie Raitt's "Somethin' to Talk About".

While on the farm, Chrissy is always up for a yoga session or a turn in the kitchen. Chrissy loves to cook and is glad that there are so many creative cooks and hearty eaters at the farm! She also appreciates the close-knit family atmosphere at Frog Holler, and the collaboration with the crew as they all work together to bring in the harvest or vanquish the weeds!

Chrissy created a delicious salad last week from fresh lettuce and kale, grated beets and carrots, arugula, and other fresh goodies such as blueberries! Accompanied by her favorite Ginger-Miso Dressing, it was the perfect side dish for a summer meal.

Chrissy's many talents even extend to the art realm, where her light-hearted and whimsical design of the Holler Fest card (see above) perfectly captures the spirit of the festival. When you come to Holler Fest, you'll see Chrissy in the Holler Kitchen dishing up some delicious and hearty fare, and also on the stage singing with the Frog Holler band, as well as managing the Local Goods Emporium at the Fest and maybe even guiding an improvisational workshop! There are many paths this talented young woman can travel; we're glad that her journey brought her back to Frog Holler this summer!

Angie (l.) and Chrissy Martin, sing
together in the barn at the Frog Holler 2nd of July party


Have a great week everyone!

Share #6, July 23, 2011

Our farm cats know what to do when it's hot! They spent most of the week in this spot and with this degree of animation. Hope you found a way to keep cool!


IN THE BOX:

Lettuce - two heads
Green or Yellow Beans
Carrots
Beets
Kohlrabi
Hakurei Turnips
Russian Kale
Asian Greens
Zucchini or Summer Squash
Scallions - new patch
Arugula - new patch


FROM THE FROG HOLLER RECIPE BOX:

Are you eying your box of veggies and not really feeling like cooking? Well, you could make a crisp and tasty snack plate with carrots, Hakurei turnips and kohlrabi. Peel and slice the kohlrabi, then arrange with slices of turnips and carrot spears. Serve with a bowl of Holler Hummus and you have a tasty no-cook snack/meal. The beets could be grated with carrots and tossed with your favorite cole slaw dressing for a vibrant fresh side dish. The lettuce, scallions and arugula team up for a mid-summer salad dressed with Blueberry Dressing: a creation from intern Tacy, and a delicious response to the fresh crop of blueberries showing up in the market now. Check out the Arugula postings in the Recipe Box for other creative ways to use this flavorful salad herb. And if you haven't tried Massaged Kale, a no-cook way to prepare this nutritious green, maybe this is the week!

Now let's see what's left. Well, you do have some greens after topping the turnips and beets (you did keep the greens, didn't you?). How about a stir-fry with chopped garlic, scallions and turnip and beet greens, along with the asian greens. Add some tofu chunks if you like and when the greens are tender, serve with a very tasty no-cook Thai Peanut Sauce. Or try this simple and delicious recipe for baby bok choy; the tat soi (asian greens) in your share will work just as well. Staying in the Asian cuisine mode, this Hakurei turnips recipe calls for some cooking, but not too much, and your efforts will be well worth it!

Okay, everything is chopped, sliced or stir-fried except that sweet little box of beans. Well, the Recipe Box doesn't know what to do with them, but I'll bet you do!


Chrissy, Angie, Kirstin off to collect the garlic

NOTES FROM THE FIELD:
This week we tried to work with the heat: starting field work in the (relatively) cooler morning and reserving the afternoons for work that could be done in the shade. We finished cleaning the garlic and removed it from the greenhouse where it was plenty dried and cured. We starting picking some new patches - beets, arugula, scallions, lettuce and said good by to cilantro, dill and the first beets. (There
will be more coming). We eyed the first tomatoes starting to color up.

garlic cleaning party





















Angie Martin, Frog Holler Farm Beet Queen of 2011!









Angie beats the heat washing carrots



MEET THE INTERNS: BRETTON FOBES Bretton with a shower of flowers


Bretton grew up in Pleasant Lake, Michigan,
and is returning to the area after two+ years in Cincinnati working as a Licensed Veterinary Technician at a large practice in the city. As a long-time friend, along with her family, of Frog Holler, Bretton thought about working at the farm as part of her "decompress from the city" transition. She joined us in June, dividing her time between Frog Holler and her mom's mini-farm in Pleasant Lake.

Bretton grew up helping out with her family's large garden and taking care of the numerous animals around the homestead. Her family has fostered many animals over the years, as well as providing a loving home for up to 15 cats, three ponies, various chickens and ducks, bunnies, pygmy goats, some fish and gerbils, and of course family dogs. Bretton's love of animals and facility for taking care of them led her to seek a Bachelor of Science from the MSU College of Veterinary Medicine, with a Minor in Veterinary Technology. She graduated in 2007 and worked in the Lansing area before taking the job in Cincinnati.

Bretton's immediate plans remain open; she is considering taking additional training in a specialty area of veterinary technology. For now she loves being at Frog Holler - spending time outside, eating good food, and working with the plants. And she thinks it's pretty cool to work at a place where you can go swimming on your lunch break!

Well, Cincinnati's loss is our gain and we welcome Bretton back to the area, to the farm, and to our community!


Have a great week everyone - stay cool!


fun on the farm pond

Share # 5, July 16, 2011

Our baby barn swallows left the nest this week! They were spotted later sitting in a row on a branch. Their still diligent mother swooped around them, giving a flying demo. Hopefully she'll get some rest from those open mouths. Fly well, little ones!

IN THE BOX:

Cabbage - new

Hakurei Turnips - new (white-globed roots with greens)

Purslane - new (see photo below to identify)

Green Beans - new

Lettuce

Carrots

Rainbow Chard

Asian Greens - baby Bok Choy or Tat Soi , (bunched dark green, spoon-shaped leaves)

Zucchini/Summer Squash

Garlic

Herbs - TBA!

NOTES FROM THE BOX:

Lots of good stuff in there this week!

Purslane? - We generally include this nutritious and tasty herb in the share at least once a season. Purslane likes it warm, so it starts appearing as summer temperatures rise. And yes, that is the same plant that you just weeded from your garden! Although considered a weed by many, purslane is a popular cooking and salad vegetable around the world, especially in Mexico and India. It was said to be Gandhi's favorite vegetable!

Purslane is now gaining attention for its nutritional pedigree. It has been discovered to contain large amounts of alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. The stems are also high in Vitamin C.

And purslane also happens to be delicious! The succulent leaves are crisp and juicy, with a fresh green, slightly peppery flavor. Enjoy it chopped into salad or lightly sauteed. And maybe leave a little the next time it shows up in the garden!

Hakurei Turnips - Sometimes called "salad turnips," this variety is known for its tender sweetness (with turnip overtones of course!). Many folks munch on raw slices, add them to a crudite plate with a dip, or mix thin slices into salad. Roasting the turnips brings out a rich flavor that just might fool any skittish turnip eaters. And of course the greens are edible and loaded with nutritional value. A versatile veggie friend!

NOTES FROM THE FIELD:

The warm weather has been bringing in the summer crops, although the cool weather greens are a bit nonplussed! We did get a little rain last Tuesday, but all the crops are thirsty and we continue to irrigate around the farm, doing our best to give the veggies a cool refreshing drink. Keep those rain dances coming! We finished harvesting garlic this week with good weather for drying and curing. We continue to weed weed weed, and while the calendar and weather say SUMMER, we are looking ahead to fall and starting to plant the late season crops.

(photo of sprinklers at work near the hoop houses)




FROM THE FROG HOLLER RECIPE BOX:

Zucchini and Summer Squash are relatively new arrivals in the share box; as the season progresses they will probably become old friends! This week we enjoyed this generous veggie in several forms. A roasted zucchini platter was quickly emptied. Raw spears of zucchini and summer squash made tender and mild scoopers for Holler Hummus. Or, instead of using chickpeas for hummus, try using zucchini or summer squash as the base for this delicious Zucchini Hummus. (scroll down). And here's a link to a Vegan Zucchini Bread that we enjoyed right down to the last crumb! (A little lemon zest and chopped walnuts were added for extra zip and crunch.)

The cabbage and carrots in your share are just calling out to become cole slaw! Try the two different recipes/suggestions from the Frog Holler Recipe Box.


MEET THE WWOOFERS: KYLE FRITZ AND DJ MICHIELS

WWOOFER? Well, that's an acronym for Worldwide Workers On Organic Farms (alternately World Wide Opportunities on Organic Farms). Formed in the UK in 1971 and originally called Weekend Workers On Organic Farms, the organization is now a worldwide network linking volunteers with organic farmers and helping people share more sustainable ways of living. In return for volunteer help, WWOOF hosting farms offer food, accommodation and opportunities to learn about organic lifestyles.

Frog Holler has been registered with the WWOOF organization, but never hosted any "WWOOFers" until Kyle and DJ drove in on July 5, fresh from a music festival in western Michigan. Kyle had contacted us in the winter, knowing that he would be in Michigan for the festival, and looking for a relatively nearby farm to learn about organic growing. Kyle's friend DJ came along for the ride!

Neither Kyle nor DJ had ever worked on a farm, but Kyle, a self-described "health nut," has been living in Chicago and doing his best to eat organically and learn more about personal health. The opportunity to WWOOF on an organic farm seemed like a way to deepen that knowledge and, in Kyle's words, "become more conscious of how we affect this earth and how it affects us."

Both fellows jumped right into the farm tasks the first afternoon they arrived and they may have been wondering if "WWOOF" really stood for Willing WEEDERS On Organic Farms! But Kyle and DJ worked cheerfully and willingly during some of our hottest days. They also pitched in with the harvest and salad prep, spent some time at the market stall (they loved the market!), spent some time in our farm pond (they loved that too), ate lots of good farm food, hung out with the farm crew, and had a full farm experience until they left on the 13th.

DJ, although he didn't know quite what he was getting into, said the experience far exceeded expectations. After being at Frog Holler, DJ says he will be more conscious of what he is eating and where it comes from. Both Kyle and DJ look forward to learning more about sustainability, organic growing practices, and the healing qualities of good food.

Kyle, who spends a lot of time in Chicago traffic as a bike messenger, especially noted the nurturing quiet of the farm and the opportunity to really bond with the plants when working so closely with them. DJ, hailing from Nashville, also appreciated the refreshing simplicity of working on a farm compared to the city rush. And both fellows mentioned the value of the farm community who live, work and play together!

We certainly appreciate Kyle and DJ's willing hands and cooperative spirits. We felt as positive as Kyle and DJ did about their experience at Frog Holler; maybe we'll call it Win Win On Organic Farms!

(weeding crew in the leeks, l. to r. - DJ, Kyle, Bretton, Emily, Norah, Edwin, Kirstin, Chrissy)

Have a great week everyone!