Greetings!
First things first, a few introductions are in order. This week some Fuertes have joined the Hass for avocado aficionados, along with some grapefruit to round out the curve for anyone crazy about citrus. There's some great news for the farm: with this week's newsletter a new staffer comes on board. Kimi Owens has joined the Frog Hollow family and as part of her duties working with Farmer Al, he's got her hunting down the latest news and recipes so she'll be a direct line from the packing shed, just like the boxes!
Event notice: Leena of leenaeats.comis running a session of her popular
"Check Out My Cans" class at Hands on Gourmet May 10th from 6pm-9pm.
She'll be teaching folks how to pickle with certified organic ingredients. Dill
asparagus and five-spice cherries are on the roster. This is a great
opportunity to learn how to make the most of your CSA subscription with Frog
Hollow's own cherry varieties right around the corner. For more information visit leenaeats.com/cansor call Hands
on Gourmet at 415-553-8894.
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Hello fellow organic fruit fanciers,
A tour of the orchard this past week with Farmer Al showed things gearing up around here to bring those first delectable cherries off the tree and onto our tables. Until then, the mix this week brings back kiwis and those Star Ruby grapefruits, and for a bit of added fun we've thrown in a mystery guest.
Beautiful kiwi photo by flickr user jeremyknight9. Licensed for use via Creative Commons BY-SA 2.0. | Farmer Al's interested in getting some more news in this newsletter, so in addition to information about all the luscious fruits coming your way, I'll be spending some time with topics like the recent push by the Obama administration to support organic farming. The USDA has a lot going on, not only with initiatives like 'Know Your Farmer, Know Your Food', but also in its ongoing efforts to track the growth of farmer's markets. For the first time in fifteen years--over the course of which the markets have tripled in count--the USDA will be paying attention to farmer's markets in the peak of the harvest season and all through the winter. Let's hope for even more growth to come.
CSAs are, as you've more than likely experienced, such a great way for people to connect. They're becoming more and more important in providing pathways not only for farmers to bring farm-fresh foods straight to them, but also for people to connect to their community as a whole.
Speaking of a great way to connect, let's talk recipes! Those of you who enjoyed the Avocado and Orange salad that starred in the newsletter last week might want to try this week's gem.
Cheers,
Kimi Owens |
Recipe of the Week
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Avocado and Blood Orange Salsa
-1 large blood orange
-1 ripe avocado
-2 t minced red onion
-3 t minced fresh cilantro
-4 t lime juice
-1 small jalapeņo chile, minced
Peel and cut one large blood orange into segments (check last week's newsletter for easy instructions). Pit, peel, and medium dice one ripe avocado. Mince some fresh cilantro and red onion, and squeeze the juice from 1-2 limes to produce about 4 teaspoons. Seed one small jalapeņo chile and mince.
Combine together in a bowl and salt to taste.
Simple, easy, colorful, and a great addition to a savory course.
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