Greetings!
I'm happy to say that the Harvest Festival here at the farm was a big
success. Not only did we have a full house and nearly hit capacity,
several folks joined the CSA after visiting the farm. What a thrill!
As usual, once our season hits, our membership swells and there's an
adjustment period for us to get the hiccups out of the system.
Delivery times have suffered and it's something we're working hard to
remedy. We're looking at adding a second driver to split up the
routes, as well as investing in some equipment that will allow us to
better adjust on the fly when unusual traffic delays occurs as with
what happened during President Obama's visit to the Bay Area.
Photo courtesy of flickr user stone-soup, licensed for use via Creative Commons.  | Finding a photo for this week's newsletter, I came across a Flickr
user who not only took a beautiful photo of apricot sorbet, but also
linked to her blog with the recipe! I was especially excited because
here at the farm last week, a CSA member picking up their box
mentioned that they'd broken out their ice-cream maker for some aprium
sorbet. With Honey Rich apriums in the box again, I'm hoping to give
sorbet-making a shot and I'd love to hear if anyone else has any
frozen treats planned as the weather warms.
Those of you who make preserves might want to experiment with the
apriums. The farm kitchen cooked up a batch of aprium conserve which
has been making the rounds at the farmers markets. It has a unique
texture in comparison to our typical apricot conserve and an intense
flavor that makes for a fantastic spread.
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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Apricot Sorbet
serves 6-8, requires an ice-cream maker
1.2kg apricots, halved and stoned
200g sugar
250mL (1C) water
Combine water and sugar in a medium saucepan and bring to a simmer,
stirring until sugar is dissolved. Add apricots and simmer until they
are soft but not over cooked, aprox 10mins.
Allow to cool then refrigerate until chilled. Puree apricot mixture in
a food processor until smooth and lightly aerated. Freeze in an
icecream machine according to the manufacturer's directions. Serve in
pretty glasses with macadamia bread passed separately.
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