Week of December 19th, 2011

In This Week’s Box

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• Warren Pears, Frog Hollow Farm
• Clementine Mandarins, Olson Family Farms, Kingsburg, CA
• Fuji Apples, Cuyama Farm, New Cuyama, CA

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Dear CSA Members–

I’m just back from the compost pile where all is well with the trials we have set up. We still need coffee grounds, which supply precious nitrogen to our compost, from members, so if you are interested in sending any along for the farm to use, do let us know. Out in the fields, workers are pruning trees section by section, and the orchards are otherwise very calm. All the leaves have dropped and things feel more dormant.

Today the farm was bustling with activity in the Mail Order department of the farm, with some familiar faces in the packing shed helping us out today that have not been here since this Fall! We are so thankful to all of our new, as well as our loyal customers who have been sending their families gifts for the Holidays. If you missed it, we have a 15% discount code available to CSA members when you order on froghollow.com. The code is (not available online) and it’s good until the 31st of January. Please be in touch with me if you have any questions about this discount or arranging a pick up. (925) 634-2845 x 206

Enjoy your time with family and loved ones in the coming weeks. I am so excited to relax for a few days in San Luis Obsipo with family, and I look forward to selecting more awesome organic fruit for you and your families to enjoy in these weeks saturated with fatty and sweet, (but delicious!) foods!

Warm Holiday Wishes, Melissa

Recipes for week of December 19th, 2011

Mulled Pears and Apples

4 quarts apple juice
2 cinnamon sticks (each 3 inches long)
1 large piece crystallized ginger
6 whole cloves
1 lemon, halved
4 Fuji apples, or other cooking apples
4 Warren Pears

*Note* This recipe can be adapted in many ways– using spices you prefer, or adding another juice or even alcohol to add to the fluid the fruit is steamed in.

Rainbow Chopped Salad
(Adapted from a Bon Apetite Recipe Published Feb. 2011)

Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil

Salad:
6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
2 Fuyu persimmons, peeled, seeded, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup pomegranate seeds
1/2 cup crumbled blue cheese (optional)