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 What's in the box this week?
Plum-Blueberry Conserves (8oz jar)
Nectarine Conserves
(8oz jar)
Granola (1/2 lb bag)
Chocolate Cherry Chews (4oz bag)
Extra Virgin Olive Oil (250mL bottle)
**LARGE BOX ONLY
3-Scone Ready-to-Bake Cold-Pack
**LARGE BOX ONLYEverything* in the box is from Frog Hollow Farm's kitchen!
*except for the olive oil which is made from olives grown at FHF, but pressed for us by the great folks at McEvoy in Petaluma.
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Greetings!
Happy spring! The vernal equinox arrived last Saturday, officially kicking off the
spring season. On this day, the length of day and night is approximately equal,
hence the name, which is derived from the Latin terms "aequus" (equal) and "nox"
(night). In astronomical terms, the equinox is a twice-yearly occurrence in
which the sun is centered directly over the equator, and the earth's axis is
tilted neither toward nor away from the sun. After the vernal (from "ver",
Latin for "spring") equinox, the days continue to lengthen until the summer
solstice in June. Longer, warmer days stimulate plant growth, as new green
leaves unfurl, blossoms burst forth and bees emerge to collect the new nectar,
spreading pollen from flower to flower in the process.
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If you receive a large CSA box, please pick it up promptly today - it contains frozen items!
The frozen scones will be safe if they thaw a little (cool to the touch) though we recommend re-freezing them until you're ready to bake them.
Please return the
cold pack with your empty box next week so that we can re-use
it.
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Religious
holidays at this time of year are still closely tied to the ancient
agricultural celebrations of rebirth, renewal and growth that celebrate
the
return of the sun. This week, as we admire the beautiful flowering
branches
outside as a harbinger of wonderful fruit to come, we're filling your
pantry
with delicious treats from last summer's harvest.
Add
some sunshine to your breakfast table with our sunny nectarine conserves, and
enjoy a sneak peek at our brand-new plum-blueberry conserves, made from
Frog
Hollow organic plums and organic blueberries from our friends at Lagier Ranch.
We freeze our extra fruit at the height of the summer season so we can make our
delectable conserves all year round. Whether you're serving Passover
matzoh
brei or Easter coffee cake, these conserves will bring a sweet taste of
California summer to any celebration.
We're also sharing wholesome, crunchy farm-made granola, as well as a little temptation in the form of
chocolate-cherry chews, Frog Hollow's naturally sun-dried cherries covered in rich dark
chocolate
(perfect for an Easter basket or Seder dessert!)
Large CSA boxes will also receive ready-to-bake nectarine-orange, cherry-almond, and cream scones from our
farm
kitchen, and a bottle of Frog Hollow organic extra-virgin
cold-pressed olive oil - perfect for drizzling over the season's first
spring
asparagus. We may be biased, but we think the very best asparagus is
grown
right here in the rich soil of the Sacramento River delta. Now's the
time to
enjoy it!
-Stephanie
J. Rosenbaum
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Recipe of the Week
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Meyer
Lemon Thumbprint Cookies
Early
spring lemons combine with last summer's jam to create these irresistible
little cookies.
1 cup
unsalted butter (2 sticks, 8 oz), softened
1/2 cup sugar
2 large egg
yolks
3 tablespoons
grated Meyer lemon peel
1 tablespoon fresh
Meyer lemon juice
1/4 teaspoon
salt
2 1/2 cups
all purpose flour
6 tablespoons
conserves
Preheat
oven to 350F. Using a hand-held or standing electric mixer, cream butter and
sugar together until fluffy. Beat in egg yolks, lemon peel and juice, and salt.
Gently mix in flour in two additions, stirring until dough just comes together
in moist clumps.
Roll
dough into 1-inch balls. Place balls on cookie sheets 1 inch apart. Using a
fingertip, press a deep indentation into each ball. Spoon a dab of conserve
into each indentation.
Bake
until cookies are firm and golden brown on the bottom, about 20 minutes. Cool
on racks. Note that jam will be bubbling hot when cookies are fresh from the
oven, so wait until cookies have cooled at least 5-10 minutes before
serving.
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