August 10, 2013 - Share #5

WHAT'S IN THE BOX:

Kale - curly

Sunrise at Frog Holler

Carrots

Zucchini/summer squash

Cucumbers

Peppers

Potatoes - either red or white

Cabbage - either red or green


Arugula - nutty/peppery salad herb; light green leaves.

Onion - refrigerate, not for storage.

Garlic

Melon! - either watermelon or cantaloupe. First come, first choice!

Salad Mix (for some) - lettuce, chard, arugula, parsley, chives, garlic chives, radicchio, endive, bronze fennel, sorrel, edible flowers(violas, nasturtiums, calendula, borage)

Everything will keep better in a plastic bag in the fridge, except  the melon and the garlic.

NOTES FROM THE FIELD:  You say tomatoes - we say potatoes! Sorry folks, those tomatoes are really sulking. We get a trickle each week, but the first patch in the field is throwing in the towel. The hoophouse tomatoes look good, but are still taking their sweet time. They will come...but in the meantime - we dug lots of potatoes this week!

 

l to r. - Kenny, Edwin, Cinder (not sure whose team she was on), Qiang, Natalie in motion, Colleen

We said goodby to Qiang this week and, since he is a huge fan of basketball (the Spurs), we played a farewell farm game. It was scrappy, low-scoring, and very close!






 NOTES FROM THE HOLLER:

Here is the Holler Fest site, waiting to come to life with music, singing, kid's laughter, and you! We will distribute out first set of CSA passes this week, and we hope to see you at Holler Fest!

Besides forty or so musical acts, there are lots of activities for the whole family.  Four unique yoga classes will be offered from area instructors, along with a variety of massage sessions throughout the weekend. Silvio's Organic Pizza and Pilar's Tamales will be vending their delicious wares, along with farm meals from the Holler Kitchen. Guided walks focusing on edible wild plants, medicinal herbs and land restoration are scheduled. There will be a chance to learn clogging, or to share your poetry. The Kid's Tent is busy all day with crafts and games. The Free Store is always full of surprises to share. These are just a few elements in this festive weekend. Consider camping - it's the best way to soak it all up!


Why do we do this? We love to share the natural beauty of Frog Holler Farm, to bring folks together in a positive healthy way, and to support local artists and artisans. But we can't do it alone! As CSA members, you receive a pass or two to Holler Fest, depending on the size of your share, but please consider volunteering as well. We need good folks in all the areas, from Grounds, to Kitchen, to Kids, to the Gate - and more. Go to the Holler Fest web site and fill out the Volunteer application form - we'll take it from there. And it's fun to be part of this creative event! Thank you - and see you at Holler Fest!

Join the Holler Fest event on Facebook for more updates!

NOTES FROM THE FROG HOLLER FARM RECIPE BOX: With this first distribution of arugula, it's time to try a Frog Holler original and favorite - Arugula Rice! Of course there are ten other recipes using arugula in the Recipe Box, and many folks who especially like arugula's unique flavor, simply substitute arugula for lettuce in a sandwich - much more character!

And for a quick and satisfying sandwich that we often enjoy at Frog Holler, fry up some onions and peppers. Slather your favorite spread on a piece of bread - from butter to mayo to hummus. Top with the onion/pepper mixture and dig in.

(RE)MEET EMILY!

Emily Foley first came to Frog Holler in 2011 for a farm internship, and an escape from the summer in New York City. She has returned in 2012 and this year, when she can get away from her various jobs.

 A 2009 graduate of U-M with a Screen Arts and Culture major, Emily has held several jobs in New York relating to the film and television industry. Last winter she was a post-production PA (production assistant) on the film, " Can a Song Save Your Life?" with Keira Knightley - due to be released in the near future. Emily leaves Frog Holler on August 14 for a job as Production Assistant on a four-part mini-series for HBO, titled "Olive Kitteridge" and  being filmed in Gloucester, Mass.  The series is based on the best-selling novel of the same name, by Elizabeth Strout, and stars Frances McDormand, for whom Emily is also a personal assistant. Emily will be relocating to Gloucester for the duration of the filming.

Emily's potato picking hands!

During her stay at the farm, Emily has contributed in many ways. You have no doubt seen her at the market, where she has been a regular crew member since early July. She has done
lots of service with the field crew and spearheaded (oops - no pun intended) an epic 16-hour pickling day with Mia. We will hopefully taste the fruits of that labor soon - but maybe not until after Emily leaves! Emily's organizational skills have been invaluable in the run-up to Holler Fest; sadly she will miss the Fest this year as her new job officially starts on that weekend.

Emily has put a lot of effort onto the food planning for Holler fest, and here is the recipe for a delicious kale salad that she created one day, and that you just might see served at Holler Fest!

Back in the city, Emily is a doting aunt to her nephew Tristan, who also lives in Brooklyn, not too far from Emily. And when not involved with her other jobs, she tutors an autistic teenager in Latin and Calculus.

Emily in the city - near the Brooklyn clock tower

We appreciate this versatile young woman's many contributions to the farm and wish her well in her next adventure! Say hi (and bye) to Emily at the market on Saturday, and watch for her credits in "Olive Kitteridge!"

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

August 3, 2013 - Share # 4

WHAT'S IN THE BOX:

Potatoes - freshly dug, not for storage. Keep in cool dark place or refrigerate.

Carrots - Store in plastic bag in fridge     

We started harvesting onions this week

Beets - Store in plastic bag in fridge

Broccoli -  Store in plastic bag in fridge


Cukes - slicing or pickling
 
Zucchini or Summer Squash

Onions -  red and green, fresh-picked; not for storage

Asian Greens or Bulb Fennel - limited amount of bulb fennel so come early if that's your choice! Store in plastic bag in fridge

Swiss Chard - rainbow variety from a new patch (that we are sharing with a few munchers); 
Store in plastic bag in fridge

Garlic - "new" garlic; not for storage

A perennial herb - your choice from a variety of perennials; first come, first choice!

NOTES FROM THE FIELD:  You say to-mah-toes; we say no may-toes! These cool nights have slowed down tomato ripening - all of the warm weather crops are pausing a bit. But the greens are happy!

NOTES FROM THE FIELD (TRIP):

Natalie, Qiang, amd Clayton (from the Brinery) at the carrot shredder

This week we visited the Brinery, a fermented foods artisan business started by David Klingenberger, a long-time friend of Frog Holler. Each year the Brinery ferments a special batch of "Hollerkraut" to be served at Holler Fest.

We pitched in making the hollerkraut and had a blast! You'll find it gracing the tempeh reubens at one of the Holler Fest meals - and with tempeh from the Brinery as well!

 

Hollerkraut in the crock

 Red and green cabbage, carrots, beets, onions, garlic and one magic kohlrabi went into this year's Hollerkraut. We mixed by hand and then tamped it down with a giant wooden "krautenhammer" to release the juices.
















 

post hollerkraut party -  ask a crew member if you need further explanation of this photo!

 NOTES FROM THE FROG HOLLER RECIPE BOX:

This tasty broccoli salad is a mainstay in many deli cases; mix it up at home with the fresh broccoli and onions in your share.

Beets have been a regular item in your share, and if you're looking for some new ways to prepare, take inspiration from this beet salad recipe published in the NYTimes, introduced with: "
People who swear they hate beets love this salad." Sounds like a winner!


MEET THE INTERNS: QIANG MA!

Qiang comes to us from Chicago where he is a fourth-year Ph D. student in chemistry. Qiang grew up in Harbin, China, a city of ten million which is located in the northeast section of China, very close to the Russian border. With winter temperatures that often average 1.1 degrees Fahrenheit for the month of January, Harbin is understandably known as "Ice City" and has become famous for the elaborate illuminated ice sculptures that grace the city throughout the winter. The Harbin International Ice and Snow Sculpture Festival has become a destination for many tourists willing to brave the icy temperatures.

After high school, Qiang left Harbin  to attend Nankai University in Tianjin, 800 miles to the south. There he developed an interest in polymers, and when he looked for Ph D. programs in the States, he selected one at the Illinois Institute of Technology, where he could continue to explore his area of interest. Presently Qiang's research centers around trying to develop a solid polymer electrolyte to replace the liquid electrolyte in current use for the lithium-ion battery in electric cars. If successful, this new battery would be more powerful, last longer, be safer (nonflammable) and more environmentally friendly. Qiang's research is one piece of this large puzzle.

So how did this lead to Frog Holler? Although Qiang wanted to attend a school in the U.S that was in a big city, he found that he appreciated the aspects of Chicago related to its natural features, such as the parks and Lake Michigan. He joined the botanical gardens and would often make the hour-long drive (before his car got stolen!) just to spend some quiet time in a beautiful setting. So although Qiang has never farmed before, he was interested in learning more about this lifestyle that is so closely connected to the natural world.

Qiang has traveled a bit throughout the U.S. and mentions Yellowstone and Niagara Falls as highlights - oh, and Cedar Point, where his friends encouraged him to ride a really big roller coaster! When asked what he misses about China, after mentioning his parents and friends, Qiang says emphatically, "Food!".

Qiang with onions

Qiang has assured us that food in Chinese restaurants has been altered for the American palate, and we have enjoyed being deliciously educated in the traditional flavors of Chinese cuisine. From pickled duck's eggs to prickly ash powder to a "jelly ear" fungus, we have learned a lot!

And Qiang has learned about many vegetables since he came to the farm. Kale was new to him, along with chard, beets and asparagus, which he really liked. And despite this crash course in "vegetable identification", much of which took place while crawling down the row in the hot sun, Qiang says this summer has been a really enjoyable experience - he likes the lifestyle, the fireflies, being able to see the stars, even the bug bites - okay, maybe not the bug bites!

Qiang hopes to finish his research and defend his thesis next May. After that he will look for an internship or job in a lab in the States. But someday Qiang hopes to have his own farm, and when that happens, he will probably be plowing with very cool tractors powered by an improved lithium-ion battery!

Qiang will be at the market for the last time this Saturday; he goes back to school on Aug. 7. Stop by and say hello - and good bye!We have enjoyed learning about Chinese culture from Qiang, and appreciate his patience with our questions. We have also enjoyed learning that even though Qiang comes from the other side of the globe, we share a common appreciation for good work, good fun, good friendship, and good food!

Have a great week everyone!

July 27, 2013 - Share # 3

WHAT'S IN THE BOX:

Lettuce - "French Romaine," a smaller, tender version of Romaine - grows well in hot weather. Rinse leaves, pat dry or spin, store in fridge in plastic bag 

Kale -  curly variety. Good for saute, soup and kale chips!Store in plastic bag in fridge

Gadzooks - lots of cukes!

Beets - Classic Red  Beets will keep for a long time in the fridge if you remove the greens.

Zucchini/Summer Squash - We grow a distinct variety of summer squash called Zephyr; it look like the ends were dipped in green. Very tender and creamy! Store in plastic bag in fridge

Carrots - Store in plastic bag in fridge

Green Beans - Store in plastic bag in fridge

Slicing Cukes - Long, dark green

 Pickling Cukes - Stubby, light green. Good for snacking and salad as well as pickling.

Garlic - freshly picked, not cured for long-term storage

Purslane! - Each year we try to  distribute this nutrition-packed "wild plant" (weed to some) at least once. Recipes follow!

NOTES FROM THE FIELD

Your fall lettuce - can you see it?

 This time of year, we seem to meet ourselves coming and going. We are busy with the summer harvest, deep into weeding and maintaining the crops yet to be harvested, and preparing ground to plant for the later harvest!

The "lettuce patch" in the picture rested under a cover crop until it was recently tilled. The land will be smoothed out for seeding sometime this week. Your share reflects the lettuce we are harvesting now and we just finished thinning and weeding the next lettuce patch. It doesn't always work perfectly, but that's how we try to keep the veggies coming!



NOTES FROM THE FROG HOLLER RECIPE BOX:

Hey hey hey  - new (uncured) garlic made the NY Times this week! Check out the article as you sit back and enjoy being a trending CSA member!

Kind of like a mini-jade plant, but tasty!

Okay, purslane. Hopefully you have identified it in your share. Some of you will be happy; some of you will be scratching your heads. But if you Google it, you will find a wealth of information about this nutritional powerhouse,  with a long history throughout the world, and even in America. This NY Times article is a great introduction to purslane appreciation!

A recipe for purslane was even discovered in Martha Washington's recipe book; if George Washington ate purslane, we can too!

Try this cucumber-purslane salad for a refreshing and crunchy side dish. You can substitute other herbs, although the trio mentioned in the recipe gives that traditional Middle Eastern flavor.

Many folks seem to pickle purslane, and here is a quick and tasty Chinese pickle recipe.

At Frog Holler, we include purslane in potato salad, egg salad, or tofu egg salad - it gives a nice crunch and sprightly flavor, especially when celery isn't ready to be harvested.

Speaking of pickles, we had a pickle extravaganza this week thanks to Bretton and thanks to oodles of pickling cukes. We canned the pickles and are looking forward to trying them after they sit for a while, but here is a way to get some quick pickles, and you can use many of the veggies in your share -  beans would be good!

Maan Abdul-Baki, chef extraordinaire!

And speaking of beans, we are fortunate to have a  neighbor, Maan, who loves to cook and loves to feed the hard-working crew at the farm! This week he dropped off a big pot of Lebanese-style green beans. Maan doesn't cook from a recipe and probably wouldn't reveal it if he did :-), but you might want to try this Lebanese green bean dish and approximate one of the delicious dishes we were lucky to enjoy this week!






MEET THE INTERNS - MIA O'BRIEN-COMBS

Mia with garlic!

Mia comes to us from Chicago, where she grew up in nearby Cicero. Mia attended Northern Illinois University and added several life experiences before graduating with a major in English. Mia enjoyed study abroad for a semester in Argentina, worked with the Minnesota Literacy Corps one summer,   and spent additional pre-graduation time in another Americorps position where she helped young people gain life skills in transitioning out of foster care. After graduation, Mia headed to Colombia where she polished her Spanish and enjoyed time with the friends she had made on her first South American visit. Returning to the States, a third Americorps position brought Mia back to Chicago where she worked with the Red Cross in a "Safe Families" outreach program.

During her stay in Chicago, Mia became involved in a community garden in her neighborhood, and that's how she found her way to Frog Holler! She not only enjoyed growing vegetables, but especially appreciated the community-building aspects of the neighborhood garden; she served on the garden's operating committee and participated in the post weeding-day potlucks. She was interested in a farm internship so that she could learn through immersion, and has enjoyed living seasonally and understanding, through the lifestyle, where the food comes from.

After growing up in the city, Mia has also enjoyed the "Tom Sawyer" nature of this summer on the farm. She loves the peaceful setting, the natural sounds, and being dirty with good clean dirt! She is also a super good sport because along with all that nature has come about ten zillion bug bites!

Fittingly, Mia will be coordinating the volunteer team at Holler Fest. Someone who has done so much service knows first hand the value and joy of helping out. Mia encourages all CSA members to get to know Holler Fest from the inside; it will double your fun!

Mia is no slouch as a cook, and recently made a festive sandwich buffet. A combination of veggies were roasted at 400 degrees for 30-40 minutes. Mia then whipped up this tasty Aioli spread and the feasting began!

Vegan Aioli Sauce

1 cup Vegan mayo

2 tablespoons lemon juice

4-6 cloves of garlic (depending on your level of garlic love and/or evening plans)

Salt and pepper to taste

Blend together in a food processor until smooth. 

Assemble sandwich with sauce, roasted veggies, Frog Holler tomatoes (soon to come!), and arugula. Enjoy! 

Roasted veggies, aioli sauce, Mia's homemade bread, sliced Frog Holler tomatoes (just a few early ones!)

 

With a mother who is an English teacher, and a father who studied philosophy, Mia feels that "education is her first love." She plans to pursue a Masters Degree in Public Health where a focus on Community Health would embrace all of her interests: the desire to do health education, to create programs that focus on urban greening to address violence, and to use community gardens as a platform to build community.

We are happy to be part of the "portfolio" that this dedicated young woman is creating and we know that she will take all of these experiences and design a compassionate and purposeful life!


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

July 20, 2013 - Share # 2

WHAT'S IN THE BOX:

Lettuce - Romaine Rinse leaves, pat dry or spin, store in fridge in plastic bag 

We found this garlic growing right through an old ring in the field

Kale -  either Red Russian or White Russian, heirloom varieties known as "Raggedy Jack". You can probably see why!Store in plastic bag in fridge

Beets - Classic Red  Beets will keep for a long time in the fridge if you remove the greens. Store greens separately in plastic bag. Greens are very nutritious!

Zucchini/Summer Squash - We grow a distinct variety of summer squash called Zephyr; it look like the ends were dipped in green. Very tender and creamy! Store in plastic bag in fridge

Carrots - Store in plastic bag in fridge

Green Beans - Store in plastic bag in fridge

Slicing Cukes - Long, dark green

 Pickling Cukes - Stubby, light green

Garlic - freshly picked, not cured for storing 

Bunching the garlic for hanging

NOTES FROM THE FIELD:

 We started to harvest the garlic this week. Hopefully the hot dry weather will provide a good environment for curing. We couldn't wait to put some in your share this week so we have included fresh-picked garlic for your immediate eating enjoyment. As you can see from your share, the skins haven't dried yet, but it doesn't affect the flavor. After the garlic cures for a few weeks, the skins will become the familiar papery white and they will be ready to keep for several months.

Colleen hangs the garlic for drying in the shed

 WHAT'S COOKING: Too hot to cook! Check out the Frog Holler Recipe Box for cooking ideas for the veggies in your share. We did eat a lot of salads this week, and here is a delicious dressing we added to shredded kale and carrots:

3\4 cup of sesame oil (toasted), 1\2 cup of tamari or Bragg's, 1\4 cup olive oil, 1\4 cup lime juice, 1 tbs of maple syrup, 2 tsp of chili flakes, 1 tsp sea salt, 1\4 cup chopped cashews.   Soak cashews overnight if you can.  Blend all ingredients until smooth.   Makes a lot - 2 1\2 cups.  Sprinkle toasted sesame seeds on top.

 Despite the heat, the crew finished harvesting the garlic, cleaned up, rolled up their sleeves, and embarked on a five-hour  Chinese dumpling affair, spearheaded by Qiang, who has been teaching us about traditional Chinese food this summer. Qiang made three delicious fillings; everyone helped to roll and fill 160 dumplings, and a very small portion of them was enjoyed that night - everyone was too pooped to eat! They were very tasty and also delicious fried the next day.

No recipe offered for this festive group effort - ask Qiang when you see him at the market!

Qiang starts rolling out the dumplings.

Tasty filling of zucchini, onions and egg going into the dumpling

Just a few of many!

We're done!

Boiled and ready to eat!

 MEET THE INTERNS!  

Our crew paused on a hot day this week for an almost-all-group photo.

Standing, l. to r: Colleen - returning from 2012. She knows the score and she's back for more! Bretton - giving us invaluable help two days a week when she's not at her vet tech job. Mia - after three different Americorps stints, continuing to give service at the farm. Kirstin - on her fourth tour of duty - we lean on her a lot! Natalie - newly minted intern as of last Sunday. That's why she's still smiling!

Seated, l. to r: Qiang - fourth-year Chemistry Ph.D. student "looking for something different". He found it! the King bros, Kenny and Billy - Grew up on the farm and still growing the farm!

Missing: Edwin King and Emily Foley (behind the iPhone)




 

Community Farm of Ann Arbor Kickstarter Update: They made it! We mentioned their project in last week's newsletter and are happy to report that they are fully funded and will be presenting a fabulous farmy evening of music at the Ark in October. We'll let you know the details when we know more!

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

July 13, 2013 - Share #1!

Greetings folks - here we go!

What's in the box:

Lettuce - rinse leaves, pat dry or spin, store in fridge in plastic bag

Chioggia Beet (with rings)

Kale - either Red Russian or Rainbow Tuscan. Store in plastic bag in fridge


Beets - either Classic Red or "Chioggia" (red with concentric white inner rings) Beets will keep for a long time in the fridge if you remove the greens. Store greens separately in plastic bag. Greens are very nutritious!

"Rainbow" Swiss Chard - use those pretty stems! (recipe below) Store in plastic bag in fridge

Carrots - Store in plastic bag in fridge

Spring onions-Store in plastic bag in fridge. These onions are not cured and need to be refrigerated.

Summer squash/zucchini-Store in plastic bag in fridge

Fresh Cilantro - stems in water in fridge, or in a plastic bag in fridge


Fresh Tarragon or Fresh Chives - choose one. For tarragon: stems in water in fridge, or in a plastic bag in fridge. Tarragon can be hung upside down out of direct light to dry. Chives can be chopped and frozen.

Salad Mix - for those who have ordered. In the Mix these days: several kinds of lettuce, chard, endive, radicchio, parsley, chives, garlic chives, sorrel, bronze fennel, arugula, edible flowers (violas, nasturtiums, calendula petals).






Notes From the Field: We don't have to tell you that rain has been the "name of the game" so far this season. Last year in July we were well into a significant drought and our main gardening task was to water - this year it is to weed! Weeds are also loving all the moisture, and the crew has spent a lot of time with their heads down, slowly crawling down the rows to weed, cultivate and hopefully stimulate the garden plants' growth.Often the crew will start at far ends of the field and work toward each other. It's a satisfying moment when everyone comes together at the center to pull out the last weeds. Here is the crew finishing a pesky two-day project in the carrots ( which we just weeded again - that should do it!).

Recipes for Your Share:

New folks will want to check out the Frog Holler Recipe Box where we post many farm and food blogger suggestions for using the veggies in your share - 21 recipes for kale! And there are now 15 recipes for beets with the addition of this Apple and Beet Salad recipe, deliciously brought to our attention by CSA member, Ponda.

Here are two salad dressing recipes using the herbs in your share: Honey Mustard Cilantro dressing
and Tarragon Salad with Citrus-Honey Vinaigrette.

And finally, as promised, a chard stem recipe! We also use chard stems as a crunchy substitute for celery in tuna fish, egg, or tofu egg salad.

Peas Turn Up the Beet!

Frog Holler crew at Community Farm helping to plant garlic - 2011

That's the name of the kickstarter project of the Community Farm of Ann Arbor. You may have heard of the Community Farm but might not know that they were the first CSA in this area and the eighth in the country; they have been sharing the food faith with their members for 26 years! The Community Farm farmers, Paul Bantle and Anne Elder, have both worked and/or  lived at Frog Holler and we continue to share strong connections in work and play.

The Community Farm is asking for support as they raise funds to put on a fantastic evening of music at the Ark in October. They need money to pay the musicians and venue; after they cover expenses any additional funds will go to supporting the Community Farm's long-time commitment to organic, community-oriented agriculture.

We personally know the bands who are playing at the concert (one of the groups will also be at Holler Fest) and we are happy to spread the word about this creative approach to raising awareness as well as funds. Check out the kickstarter page; watch the video or read their compelling description of what they do at Community Farm, and consider donating.

 And we do appreciate the support that you already give to a small-scale organic farm!!

Have a good week!

Giant Jenga moment a the July 6 party - it was nice to see some of you there!

October 13, 2012 - Share # 14 - Last share!

A season of stickers - we like to re-use them-just like your share boxes!

 IN THE BOX:

LETTUCE

ARUGULA

RED RADISHES

GREEN PEPPERS

BROCCOLI

HAKUREI TURNIPS (white)

BEETS

RUTABAGA (large root; beige and purple skin)

KOHLRABI (root veggie; white interior)

SWEET POTATOES (some cracking due to drought; flavor is excellent)

WINTER SQUASH

possible: Serrano peppers, if they didn't get damaged by frost

Sprinklers still misting the field as the sun starts to melt the ice.

NOTES FROM THE FROSTY FIELD:

Yes, we had a couple of hard frosts this week. We put sprinklers on the lettuce Sunday night, and even though there was a quarter inch of ice encasing the plants in the morning (which looked a little disturbing), the ice acted like an insulator and the lettuce survived! Other crops were not so lucky, and we have said good bye to all of our tender warm weather crops.

We are also saying good bye to you, our intrepid CSA members of 2012. Thank you for your support and understanding as we navigated one of the hottest summers on record combined with an extensive drought. We won some and we lost some, which is often the case, since we grow such a variety of produce. Lettuce and broccoli were the big losers to the hot weather, but how about those tomatoes? And red peppers? Some of our best crops in a while!

We hope that we will still see you at the market throughout October and into November; we'll be there with hardy greens and root vegetables as long as our supplies last. The market does go year round, and with more growers putting up "hoophouses' and finding ways to extend the season, options for eating locally abound! Bundle up and keep shopping the farmer's market for the freshest vegetables around!

NOTES FROM THE RECIPE BOX:

It's soup season, and this delicious squash soup will be sure to satisfy.

This tasty vegetarian nut pate is an excellent destination for slices of the kohlrabi and hakurei turnips in your share; broccoli spears and pepper slices would work nicely as well. We make this tasty spread regularly on the farm and it's a regular hit at potlucks, surrounded by fresh veggie dippers or chips and crackers. Simply reduce the amount of cayenne pepper if you don't like spicy food; otherwise, this dip does have a little kick!

Speaking of dips, did you know that the most valuable part of being a member of the Frog Holler CSA is that you have access to the Beet Caviar recipe? Something about this colorful dip intrigues and delights everyone who tastes it. We served some up to the People's Food Coop tour group last Sunday and it was very well-received. Beets are in your box this week; maybe time to whip up some caviar!

The Halloween treats in the photo use nothing in your share box :-), but what a simple and creative idea! Deviled eggs and olives do the trick! What we often do for Halloween is roast radishes and call them "Igor's Eyeballs". If you have roasted radishes before, you understand the concept. If not, try it out with the radishes in this share. Throw in some hakurei and chunks of kohlrabi - a delicious fall dish.


LOOKING AHEAD:

Frog Holler farmer and musician Billy King will be playing at a benefit for Selma Cafe, Ann Arbor's unique "breakfast salon," where folks meet every Friday to enjoy delicious food created by top chefs in the area from locally-sourced ingredients. Proceeds from the breakfasts go to benefit local farmers. It's a win-win for all involved and this musical evening will help Selma continue their mission supporting good food, good farms, and good friends!

            Our cats are getting into hibernation mode; hopefully we can join them in a month or two!



           Have a great fall and winter everyone and thank you so much!


        Best wishes from the King family - Cathy, Billy, Kenny and Edwin

and interns - Kirstin, Colleen, Bretton, Shannon, Susan, Samuel, Katie, Emily

Oct. 6, 2012 - Share # 13

Colors changing back at the farm pond

 IN THE BOX:

LETTUCE

TOMATOES

NAPA (CHINESE CABBAGE)

HAKUREI TURNIPS (small, white "salad turnips")

KOHLRABI (round, white cole veggie with light green leaves

BRUSSELS SPROUTS

RED/GREEN PEPPER

HOT PEPPERS (Jalapeno - dark green, wide on top; Serrano - dark green, slender)

GARLIC

SWEET POTATOES

WINTER SQUASH (choosing from Butternut, Acorn or Delicata)

NOTES FROM THE FIELD: With this share we say goodbye to one group of our Bi-weekly members. Thanks for your support and we hope you have become so accustomed to fresh local produce that we'll still see you at our market stall in the weeks to come!

We finished the sweet potato harvest and did notice the effects of the drought in the yield. Interestingly, the sweet potatoes were very spread out under ground, as opposed to last year when there was plenty of moisture and the sweet spuds were found all in one large clump right at the base of the vine. This year the crew had to dredge throughout the field to find all the sweet potatoes - a big job! Our guess is that the dry conditions caused the plants to forage farther afield, perha spreading out the competition for the moisture. Smart spuddies!

Also, and we have no explanation for this, many of the sweet potatoes were cracked and creviced. We always assume that the plants know more about what they're doing than we do, and trust it was a necessary response to the drought. Any ideas?

You'll see some cracked sweet potatoes in your shares. We kept the beauties in the photo for our own consumption. They ain't pretty but they taste great!

We're continuing to bring in more fall crops, as reflected in your share, while gleaning the last of the beans, summer squash and tomatoes.

NOTES FROM THE FROG HOLLER FARM RECIPE BOX: Roasting and root veggies just go together! The People's Food Coop newsletter has a short feature on roasting veggies, and reports:

With fall's chillier temperatures, meals made in the oven take on new appeal. Delicious smells and savory flavors are simple to create with oven-roasted vegetables, meat and poultry, and even fruit. So what is roasting, exactly? Basically, roasting is a way to cook food using dry heat.

Roasted sweet potatoes, brussels sprouts and onions

Here's a simple method for tasty roasted root vegetables:

Preheat the oven to 400 degrees F. Cut approximately two pounds of root vegetables (carrots, beets, potatoes, rutabagas, turnips, in any combination) into 1-inch chunks. Add onions and garlic cloves if you like, and toss the veggies with a tablespoon of olive oil and a pinch of salt (or to taste). Place the veggies on a baking sheet and roast for 45-50 minutes, stirring every 15 minutes or so, until tender and just beginning to brown.

In our experience, the combinations are endless and the results are always delicious! We especially like sprinkling fresh or dried rosemary over a tray of potatoes, or spicing up a tray of sweet potatoes with cumin and cinnamon.

If you don't already have a favorite way to prepare brussels sprouts, try cutting off their ends, then in half, removing any yellow leaves. Then roast away - leave them in a long time and you have brussels sprouts chips - who knew!?

More ways to use the sweet potatoes and squash in your box this week: Gingered Sweet Potato and Carrot Soup, or Spicy Sweet Potato Fries, or Roasted Sweet Potato Salad, or Pumpkin (or squash) Pie with Coconut Crust, or Sweet Potatoes with Pecans and Parmesan, or Butternut and Sage Lasagna, or Roasted Pumpkin (or squash) Apple Soup, Warm Butternut Squash and Chickpea Salad with Tahini Dressing, or Chipotle Smashed Sweet Potatoes. 

Where did all these delicious-sounding recipes come from? We'll find out when we...

(RE)MEET THE INTERNS: KIRSTIN POPE!

 Kirstin arrived at Frog Holler for the first time in July of 2010. She has spent winters with her parents in England, but returned to the farm for last year's season and again for this year. With all that experience, Kirstin has assumed a number of responsibilities at the farm.

Kirstin with bouquets of celosia and cockscomb

If you ever shop on Wednesday, you will see Kirstin there, as she is our Wednesday market manager. And because Kirstin likes variety at the stall, she has tended a number of interesting crops that Wednesday shoppers have come to appreciate.

First, the flowers. Kirstin personally researched the varieties and has done her best to maintain and harvest the small flower beds, on a farm where vegetables rule!  Some of those flowers do make it to the Saturday market - look for them at the stall.

Next, okra. Okra? Well, if there ever was a "down south" summer, this was it and okra did very well. It was interesting to see how the okra flower furled in on itself and started to harden into the okra veggie (fruit?).

Okra flower

Okra flower turning into okra

Okra!

Bulb fennel

Then, bulb fennel. This is turning out to be a popular item and we are considering adding it to our field crops. Thanks Kirstin for taking the trouble to grow an experimental plot!

Also, tomatillos, which we were also able to offer to interested share members. Oh yes, and husk cherries. And stevia, anise hyssop, white sage, lovage, and many other perennial herbs that sometimes get overlooked in the demand for the high production annual herbs. Kirstin has also established a small patch of watercress; hopefully it likes the setting and will return and thrive so you may see watercress in your share someday!

But the special crop nearest to Kirstin's heart is the mushroom crop. Last year Kirstin assisted in the inoculating of the "mushroom logs". When this summer's dry conditions couldn't provide the moist environment that mushrooms require for fruiting, Kirstin and intern Samuel did some research (okay, Googled it) and cooked up a scheme to soak the logs, sort of like an artificial rain shower. They set up an old bathtub back in the woods by the logs, filled it half-full of water, and took turns soaking different logs throughout the summer.

Just a crazy internet idea? Not at all! Several "blooms" of shiitake mushrooms emerged from the soaked logs. Mushrooms need a moist woodsy environment, and with acres of hardwood forest at Frog Holler, we look forward to developing this delicious new crop!

Kirstin with mushroom log on the way to its bath

Murky mushroom logs

Shiitake mushrooms fresh off the log!

Although Kirstin  is usually only seen at the Wednesday market, she will be at the Saturday market this week. Do you have a favorite specialty vegetable you would like to see Frog Holler grow? Kirstin would be the one to tell! Thanks, Kirstin, for keeping things interesting this summer!

Kirstin in the flower garden

Have a great week everyone!