7/9/25 Singing Frogs Farm Crew Gratitude
Farmer Elizabeth and Paul are the founders of our farm but it is truly our Farm Crew that does the great majority of seeding, planting, bed prepping, compost making, planning, weeding, harvesting and even selling and delivering. Paul was a the guiding inspiration. Elizabeth keeps the ship sailing with support from everything from human resources, running the CSA, managing the finances and risks, guiding the farm managers, education and the voice of the farm in our local and farming community.
This is coming into highlight this week as we have a major shift on the farm. Sarah has been our Field Manager the last year and has been working on the farm since September 2022 but is moving on. We are excited for her to stretch her wings, take a break and do some farm adjacent work for a while.
On the farm, Sarah has been excellent at implementing and managing the systems behind the growing including a lot of documentation which I think will really help the farm fly for years to come. She has also been in charge of the puzzle that is what crops go where on this intensive and management heavy farm. She’s also played integral parts in selling at our markets, filling CSA Boxes, keeping us organized and on our toes and keeping the social fabric robust. Thanks so much Sarah, we’ll miss you!
One might think that having a crew shift mid-busy season is a major challenge and yet, we’ve found that mid-season shifts are not only the way of things but a great way to reinvigorate everyone. It elevates those here, giving them new places to learn and grow when they were feeling comfortable and routine. It is giving our Farm Manager Sean, who is a tremendous farmer, the ability to fly but also Manager Bobby behind him and almost everyone else is doing a slight shift up in responsibilities. We plan to be inviting someone new into the crew very shortly and are hiring for short term positions at the moment. Send us someone if you have These late season hires are another great way to keep us all invigorated.
We are ever so grateful! Thanks to Sean with a love of the field but a head wrapped around everything. Thanks to Bobby who brings insightful questions and turns a mean compost pile. Thanks to Maddie who just got her EMT license and is dropping to part time but is a field mouse that loves cover crops, soil health and making sure weeds are under control. Thanks to Leo who keeps our infrastructure up and running and is excited to be our Lettuce Master. Thanks to Elle who’s got her heart in food justice and loves to be harvesting both veg and flowers. Thanks to Amaia who’s radiant smile, can do attitude, love of ecology, fruit trees, animals and filling your CSA Boxes. Thanks to Sam who’s detail oriented direct seeding has me sure that we’ll have great carrots this winter, and who has a keen mind for upgrades in our field processes. Thanks to Olivia who’s worked with us during her gap year and summers since 2020 who brings a youthful positivity. Thanks to Niko who just joined us last month but is bursting with energy. Our primary flower team: Thanks Julie who’s been popping in and out of the farm since 2007 and has a love of being in community with people and with plants. Thanks Sharon, who’s diving in and learning about flowers and running the flower side of our business. Thanks even to Lucas, the Kaiser’s older teen, who pops in and out keeping the property managed with his love of small engines but also ecology. These are the people in the summer of 2025 we have to thank for all the hard work… and yet, there is much shared joy at working the fields together, in community. Thanks to all that make Singing Frogs Farm thrive and good luck Sarah!
Produce Notes & Recipes
This Week’s Box
Kale: Red Russian (Santa Rosa) OR Green Curly (West County)
Carrots
Kohlrabi
Summer Squash
Scallions
Parsley
Santa Rosa Plums
Family: Tomatoes x2, Jalapeños x2, Cauliflower
There are a few Santa Rosa Plums for everyone today. They are all firm and could use a couple days to ripen on your counter. We do this so they transport well and don’t get smashed getting to you. Who doesn’t love a Luther Burbank classic Santa Rosa Plum! We hope to have another round next week for you so enjoy!!
There is a lack of Lettuce this week due to the skunk massacre (read 6/25/25 newsletter for more) but really, there are a lot of good salad options here. Of course a Kale and grated Carrots Salad with raisins and pumpkin seeds would be my go to, but here are some other options.
We have a beautiful Kohlrabi. Sometimes it’s not a preferred veggie… albeit traditionally an Eastern European veggie that was used in heavy winter stews, we love it fresh and crisp in the summer time. It is so refreshing! I think of it as a cross between jicama, apple and broccoli stem. We grate it on salad, make a salad of it (see below) or just cut into sticks and salt and eat or dip into hummus or ranch dressing!
And for those of you we were on the 2pm CSA tour last week, you (along with Elizabeth) learned that our Farm Manager Sean has a Kohlrabi tattoo! Yes, that’s how much we love it!
Carrot Kohlrabi Salad (Molly Watson)
2 bulbs kohlrabi (one of our big ones should do)
4 carrots
3 Tbs vegetable oil
2 Tbs cider vinegar
1 Tbs whole grain or Dijon-style mustard
1/2 tsp sea salt
Freshly ground black pepper to taste
Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
Okay, okay…. We know we have a lot of Summer Squash. We hope you take it in the spirit of… it’s summer, enjoy your squash!! We won’t keep it coming like this for long but for the moment…. Enjoy! Soon we’ll have more Tomatoes (Families got a whopping 2 today) with more Eggplant, Peppers and more to booth. Speaking of Peppers. Families also got 2 huge Jalapeño peppers. Excited for our hot peppers this year, more on that soon.
Zucchini, Summer Squash, and Bulgur Salad (Farmer John’s Cookbook)
1¼ c water
1 c bulgur
1 each medium zucchini and yellow squash, finely diced
2 scallions, minced
¼ c chopped fresh parsley
2 Tbs olive oil
freshly squeezed juice of 1 lime
freshly grated Parmesan cheese (optional)
Add bulgar to boiling water, cook 1 minute uncovered. Remove from heat, cover, and set aside until it has absorbed the rest of the water (~15 minutes).
Fluff cooked bulgur with a fork until grains are well separated; transfer to a large bowl. Toss with zucchini, yellow squash, bell pepper, and scallions.
Whisk the dill, parsley, olive oil, and lime juice in a small bowl. Pour dressing over the bulgar and toss until thoroughly combined. Sprinkle with Parmesan cheese just before serving. Serve at room temp.
Baked Stuffed Zucchini (adapted from Joy of Cooking)
2 medium summer squash (6-7 inches each)
2 tsp olive oil or butter
3 Tbs finely chopped scallions
1 clove garlic, minced
1 large egg, lightly beaten
½ c grated Parmesan or aged Monterey Jack Cheese
⅓ c dry bread crumbs
2 Tbs chopped fresh parsley
2 tsp chopped marjoram, tarragon, basil or thyme
½ tsp grated lemon zest (optional)
salt and ground black pepper to taste
1. Preheat oven to 400° F.
2. Halve lengthwise the zucchini and carefully scrape out pulp, leaving a 3/8-in-thick shell. Coarsely chop pulp and set aside.
3. In a skillet, heat olive oil and scallions until softened (~3 min).
4. Meanwhile, squeeze the moisture out of the chopped zucchini, then add to skillet with garlic and cook 2 minutes more.
5. In a bowl, mix mixture, egg, cheese, bread crumbs, and herbs.
6. Spoon filling into the zucchini shells and set them in a baking dish. Drizzle the tops with oil. Add water to come 1⁄8-in up the sides of the shells (no more or the get soggy). Bake until the zucchini is tender and top is browned, about 30 minutes.
Extra Shares
Flower Share: Pink!!
Lettuce Share: Little Gems 🥬
Bunched Greens Share: Rainbow Kale
Egg Shares: 🍳 We still have openings for Egg and also all the other Extra Shares… just email us.