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 What's in the box this week?
CSA Office Hours
9am-4pm, Monday-Friday
Contact Karen or Jeff at
1-888-779-4511 opt 4
or
Email csa@froghollow.com
Can't pick up your box?
Call us the Friday before
your next delivery to
place a hold on your delivery.
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Greetings!
Today we can all celebrate the Frog Hollow 2010 Harvest with
a box full of our own stone fruits.
This coming Sunday, I'd like to invite you to fully
celebrate the Harvest by joining us at a casual event here at the farm, the Frog Hollow Farm Harvest Festival. Tickets
are available now and include cherry picking, a tour of the orchard, kids
activities, and a delicious lunch catered by chefs Mary Jo Thorenson and Curt
Clingman of Jojo's. Our CSA members are eligible for a discounted ticked price.
Hope to see you there.
 We had a couple weeks enjoying the Brooks cherries which
were a big hit this season and now we're moving in to one of the better known
varieties. The Rainier was first bred in 1952 as a cross between the Bing and
the Van. Rainier cherries tend to be one of the sweetest of the sweet cherry
varieties, so cut down on the sugar if you plan on doing any baking or
preserving.
Both cherries and apricots tend to be extremely perishable,
so if you can't eat them quick enough, consider freezing what you don't use. To
freeze your fruit, wash, dry, and lay your cherries or halved apricots out on a
cookie sheet or baking tray. Make sure the fruit is in a single layer and not
piled up to prevent them from getting stuck to one another. Put the tray into
the freezer and once the fruit is frozen solid, you can transfer it into a
plastic bag for long-term storage. They can last up to a year this way!
I've got some blog posts lined up, including one about the
ADHD study we mentioned hitting the headlines a couple weeks ago. As expected,
most of the articles I came across didn't link to the original study itself,
but for those interested in the testing methods and the scope/limitations of
the research, you can find a PDF of it here. (http://pediatrics.aappublications.org/cgi/reprint/peds.2009-3058v1.pdf)
If anyone is interested in discussing this topic, I'd love to hear your
thoughts either via email or on our Facebook page!
Please also clue us in if you're cooking up a storm with our
fruits, enjoying some fresh smoothies, or if everything is going down your
gullet fresh after being washed. I'd love to know! To make good use of the
cherries as we come into the peak of the cherry season, Chef Becky has supplied
us with some of her own recipes to use, the first of which is in this edition.
Enjoy!
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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Halibut
baked in a fig leaf with spicy cherry salsa
Grilling
or baking fish in a fig leaf gives off a wonderful aroma of coconut as it
cooks. It also keeps the fish intact on the grill and makes for a beautiful
presentation.
Serves
4
-4
halibut filets (salmon also works well here)
-4
fig leaves
-Olive
oil
-Salt
and pepper
-1
lb cherries
-1
teaspoon habanero chili minced
-2
teaspoons jalapeno pepper minced
-½
teaspoon minced Fresh ginger
-2
teaspoon fresh chopped mint
-1
tablespoon lime juice
First,
wash and cut the stem off the fig leaf. Lay the leaf dark side facing up, and
lay the fish down on the spot where there's the most surface area, closest to
the stem end. Drizzle the fish generously with a good quality fruity olive oil
(we recommend Frog Hollow's!), add salt and pepper. Fold the edges of the leaf
over the fish, making a little closed package. With a pointed wooden toothpick
"pin" the leaf ends together. This can be done several hours
ahead of time.
Grill
the fish for about 7 minutes on each side s or roast in a 375° oven for 15-20
minutes.
While
the fish is cooking prepare the cherry salsa. Cut the flesh off each side of
the cherry pit or pit with a hand held pitter. (Cutting it off the pit makes
clean slices that look neater but you waste more).
Add
the lime juice, chilies, ginger and chopped mint. Add more of each to taste.
You can make this as spicy as you like, but watch out for the habaneros, you
need very little of these. The salsa can be made 2 hours ahead of time, after
that some browning or oxidation of the cherries will occur. This will not
affect the flavor, only the appearance.
When
the fish is cooked through, open the fig leaf and put 1- 2 heaping spoonfuls of
the cherry salsa over the fish.
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