|
 What's in the box this week?
|
|
|
Greetings!
Happy
Passover, and happy Easter! We hope the spring holidays find you well, and we
wish all the best to you and your family.
Spring
is a season of anticipation on the farm. It may seem like a long time before
the first cherries and apricots will be arriving in boxes, but we know that in
farm time, mid- May is just around the corner. The farm crews are taking care
of the trees as they finish blossoming, begin setting fruit and start the
all-important journey toward ripening. In the kitchen, the baking and
jam-making crews are busy emptying the freezers of the last of 2009's harvest,
turning out jams and pastries for your pantry as well as for our café in the
Ferry Building. By the time our first farm-grown fruits arrive in all their
summery glory, we'll have lots of room in the kitchen to welcome them in style!
|
In bittersweet news, this is my (Danny's) last newsletter as Frog Hollow Farm's CSA Manager. I've recently accepted a position at Marin Sun Farms (in Point Reyes Station) as their Director of Retail Sales and CSA Coordinator. While I'm very much looking forward to
exploring new opportunities with this exciting job, it will be sad to leave. I've been honored to have had the opportunity to work with Farmer Al, Becky, Sarah and everyone else at Frog Hollow Farm in Brentwood this past year. However, I'll especially miss all of you, the wonderful CSA members, who every week support organic agriculture, biodiversity, and local food production with your wallets - and your hearts! Thank you, all of you. Working with you has been a tremendously empowering and humbling experience.
I'll still live in Oakland (near the Rockridge CSA pick-up site) and I'll continue as a loyal member of our CSA. If you ever need to reach me personally, I'm always available at danielckramer@gmail.com.
-Daniel Kramer
|
Recipe of the Week
|
|
Spring
Chicken and Avocado Salad
2
handfuls green beans
1
lb small new potatoes
1
avocado
2
eggs
1
cup of cooked chicken, in bite-sized pieces
3
or 4 radishes, sliced thinly
˝
cup mayonnaise
1 tablespoon
finely chopped chives
1
tablespoon finely chopped parsley or cilantro
juice
of ˝ lemon, or to taste.
Cover
potatoes with well-salted water in a medium-sized pot and bring to a simmer
over medium heat. Cook until one can be easily pierced with a sharp knife.
Drain well and return to the warm, now-empty pot.
Cover
eggs with cold water in a small pot and bring to a simmer. Let simmer for a
minute, then cover the pot and remove from heat. Let stand, covered, for 10
minutes. Drain and run cold water over the eggs until cool enough to peel.
Bring
another pot of well-salted water to a boil. Throw in the green beans, a small
handful at a time, so that the water never goes below boiling. Cook until just
tender. Drain and rinse in cold water to stop cooking, then chop into thirds.
Halve
eggs, then cut each half into thirds. Slice larger cooked potatoes in half. Cut
avocado into slices.
Mix
mayonnaise with herbs and lemon juice to taste, reserving a little bit of the
chopped herbs for garnish. Place green beans, avocado, radish slices, and
chicken in a bowl and toss with mayonnaise. Top with egg and a little more
chopped parsley and chives, and serve.
|
|
|
