Week of November 14th, 2011

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• Warren Pears, Frog Hollow Farm
• Pink Lady Apples, Frog Hollow Farm
• Shinko Pears, Frog Hollow Farm
• Franoio Olives, Frog Hollow Farm

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From Farmer Al

Greetings CSA Members-Please see the recipe on the back my family uses to cure our olives.

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****Would you like to try more recipes with olives? We have many more olives that we would be happy to share with you at no additional charge– If you’d like to get more olives next week, please contact Melissa at (925) 634-2845 x 206 or email her melissa@froghollow.com– We’ll drop them off at your site in the clam shell package for you to pick up.*****

How to Salt Cure your Olives

-1 pound fresh black olives– included in your CSA share
-Coarse Sea Salt (around 1/4 cup)
-Olive Oil
-Mixed dried or fresh herbs for seasoning, such as oregano, savory or thyme.

Place the olives in a large colander that is sitting on top of a large bowl or baking sheet. Sprinkle the olives generously with coarse sea salt. Place in a cool corner of the kitchen.

Shake and toss the olives at least once per day, or more often. After 2 to 3 days, they will start to wrinkle and release some of their juices. Keep tossing for at least 4 to 6 days. To check the doneness, use a knife to slash 1 or 2 olives– the color of their inner flesh will be dark all the way to the pit when they are fully cured.

Drain under cold water and let dry completely on paper towels, preferably overnight. Place the olives in a bowl, drizzle with enough oil to coat, then toss and sprinkle with the herbs and mix well. Let stand a few hours or up to 2 days covered, before serving.

Note! The week of Thanksgiving, we will be delivering ALL CSA shares on Tuesday 11/22!