Greetings!
The strawberries last week were a bit of a gamble on our
part-picked as late as possible and packed right before delivery, they still
turned out to be more fragile than we hoped for. Because we invite feedback
from our members, I know that some of you are like me and never get tired of
citrus and avocados during the cooler months, while others are craving a
change.
Well, that change is swiftly approaching. As our stone
fruits are soon to arrive and the CSA prepares to switch over to all Frog
Hollow Farm fruits, I'd like to remind members that some of our fruit can be
fragile as well. Because our fruit stays on the tree until the peak of
ripeness, it's essential to fetch your boxes as close to the pick-up time as
possible! If you don't already follow us on Twitter (@froghollowcsa), we keep
in touch with our driver to tweet confirmations from him that sites are ready
for pick-up.
We're giving diversity another shot while the cherries turn
red on the trees. This week you'll get a splash of red in your box with some
tomatoes. I don't know about you, but I plan on enjoying some fresh-squeezed
orange juice and bruschetta.
If you're looking for something new to do with grapefruit, I
found a recipe by Giada de Laurentiis, courtesy of Foodnetwork.com. Based on
the ratings and the comments, this one's a big hit. I'd love to know if you
give it try.
Cheers,
Kimi Owens
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Frog Hollow CSA on Facebook
Some of you like the farm on Facebook, but did you know we
also have a page devoted to the CSA? Share recipes and thoughts about the
week's box, discuss organic food, post photos of yourself with an orange-peel
smile, or simply meet other fruit-loving Facebook folks. Hope to see you there!
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Recipe of the Week
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Grapefruit, Onion, and Basil Salad
· 2 grapefruits, trimmed of skin and cut into
large slices
· 1/2 red onion, peeled and thinly sliced
· 1/3 cup pitted chopped black olives
· 1 bunch basil, leaves thinly sliced (about 1
cup)
· 2 tablespoons chopped chives
· 3 tablespoons aged balsamic vinegar
· 3 tablespoons extra-virgin olive oil
· Salt and freshly ground black pepper
Place the grapefruit slices in a slightly overlapping
pattern on a serving platter. Sprinkle the onion slices over the grapefruit.
Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic
vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve.
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