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 What's in the box this week?
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Greetings!
For those of you who missed last week's newsletter, we've been trying out a new format. It's still a work in progress, so please let us know what you think.
We're also continuing our new on-line survey where you can tell us what you think about the fruit in this week's box. We've already found last week's feedback on the fruit to be very helpful. Thank you!
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Frog Hollow Farm invites you to attend its
SPRING BLOSSOM FESTIVAL on Sunday, March 7, 2010
10:30am - 2:00pm
at the farm in BrentwoodTickets are available athttp://www.froghollow.com/eventsDiscount ticket pricing is available for members of Frog Hollow Farm's CSA and their guests.
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Heart-Shaped World
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Happy Valentine's Day week! This week, in
honor of the holiday, we'll have the last of Frog Hollow Farm's ruby-red blood
oranges, along with Ken Olson's last organic navel oranges. We may have one
more week of apples, probably Filigreen's Pink Ladies, before moving into more
specialty citrus, including tangerines, tangelos and pomelos, plus we'll have occasional cherimoya
appearances, courtesy of some fellow orchardists in Southern California who
specialize in sub-tropical fruits. And, of course, plenty of wonderfully
buttery, Vitamin E-rich avocados! We
hope you made the most of your ripe Hass avocados at last week's Superbowl
parties. (Did you know that Superbowl weekend is the biggest avocado event of
the year? Yes, more avocados are bought that weekend than at any other time of
the year, according the California Avocado Board.)
We've got some fun Frog Hollow Farm
events coming up this month and next. We hope those of you in San Francisco
will stop by Cook's Boulevard, on Castro Street near 24th St in Noe Valley, on Thursday,
Feb. 11, from 3-5pm. We'll be offering tastes of our conserves and chutneys,
granola, and fresh baked goods, and of course, answering any questions about
the farm and our CSA program. If any of your friends are interested in finding
out more about our CSA or pantry products, please pass this invitation along!
On March 7, we'll be hosting our
first-ever Blossom Festival at the farm in Brentwood. The sight of 130 acres of
organic peach, plum, cherry, and nectarine trees in bloom is a truly wonderful
one that shouldn't be missed! Tickets are on sale now and discount tickets are available for CSA members and their guests.
There will be farm tours led by Farmer Al, plus a talk by Dr. Gordon Frankie of UC Berkeley about his current pollinator research at the farm, and Alan Hawkins of A.W. Hawkins Apiaries will be on hand to answer any questions you may have about keeping bees and making honey.
Need a last-minute way to share some Valentine's
sweetness? We've got a delectable selection of mail-order treats available, from our much-loved cherry tarts to a scone-laden
Breakfast in Bed gift pack. Don't miss our new Chocolate Cherry Chews,
featuring our all-natural sun-dried organic cherries dressed up in rich dark Swiss
chocolate!
-Stephanie J. Rosenbaum |
Recipe of the Week
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Heart's Delight Salad
Good to eat and good for you, too! Add
this to your Valentine's Day menu. Typically imported from Lebanon, pomegranate
molasses is a thick, tart syrup made from boiled-down pomegranate juice. Its
fruity tang is a perfect balance to the sweet earthiness of beets. Look for
it in specialty food stores or shops
specializing in Middle Eastern products.
4 beets, roasted or boiled until very
tender
2 blood oranges
2 handfuls of arugula or mixed greens
juice of 1 Meyer lemon
1 tbsp pomegranate molasses
2-3 tbsp olive oil
salt and freshly ground pepper to taste
1 avocado
2 tbsp crumbled feta or soft goat cheese
(optional)
Peel beets and cut into wedges or
half-moons. (Or, using a small cookie cutter, cut into heart shapes.) Grate
rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate
molasses, olive oil, salt, and pepper, adjusting amounts to taste. Let beets
marinate in dressing for 1 hour.
Peel oranges, removing all white pith,
and slice thinly. Mix orange slices and greens with beets, tossing to coat with
dressing. Arrange on two plates. Just before serving, top with avocado slices
and optional cheese. Add a little freshly ground pepper and serve.
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