12/3/25 Farm Success… The People
Our mission at Singing Frogs Farm is simple..
Grow Soil
Grow Food
Grow Farmers
Built out a little bit more it is…
Grow rich, high biology soil while sequestering carbon and supporting the below and above ground ecosystems.
Grow a diversity of nutrient dense, high quality produce as well as food-for-the-soul flowers to feed our community as well as the soil and ecosystem.
Grow and support farmers by sharing information, providing training, employing a crew of amazing farmers that are striving to always learn and want to grow food for our community, and launching new farmers into the world.
Last night we hosted our 15th annual SFF Crew Holiday Party and it was a rich evening of tradition and our amazing crew. From amazing food, fun games and great company (and we mostly work together so see each other plenty) everyone seemed to have a great time. I went to bed glowing, this is what success is… our people! Our farmers! Without these farmers, we couldn’t farm this land in the way we do. We couldn’t feed you in the way we do. We are inspired to do this work in this crazy time because it holds meaning and we all want to be here. Sometimes as the boss, I’m out of the loop but I cannot tell you how thrilled it makes me to hear whoops of laughter and discussions from the fields while the soil and crops are being planted, tended and harvested.
Deep of Winter approaches
We are now well into the shorter days of winter and awaiting the approach (and passing!) of Winter Solstice when we can start having the plants excited for lengthening days and leaning into their growth. Pretty much every plant on the farm right now is shut down (except the grassy weeds of course 😉).
Today is the 1st Wednesday and Elizabeth will absolutely be here for our 1st Wednesday Farm Walks at 2pm and 5pm BUT what we really recommend is coming out next CSA.
Dec 17th CSA come pick up your box on the farm and go for near-Solstice lantern walk with Farmer Elizabeth. Call in the light, bring a lantern (ideally candle or muted lantern).
We’ll visit and feed the goats and alpacas (and maybe sing them a lullaby). We’ll walk the fields, see if we can hear any singing frogs around the ponds and explore the Enchanted Bamboo Forest throughout it all we’ll be looking for life and talking about the farm.
Then of course you can pick up your CSA box and head home.
Near- Solstice Lantern Walk
December 17th (CSA Day)
6:00 - 7:00 pm
Bring shoes that can get wet and a lantern.
Mid-Winter CSA Shifts
December 17th is our last regular CSA for everyone.
Monday, December 22nd we’ll be offering again our
Special Order Holiday Boxes.
We then break and start up again with all members
January 7th and our boxes go every-other-week from that point.
This Week’s Box
Lettuce Leaf Mix
Pea Shoots
Bunching Greens: Mixed Kales (SR) OR Rainbow Chard (WC) (from Worker Bee Farm)
Brussels Sprouts (SR) OR Romanesco Cauliflower (WC)
Green Cabbage
Harvest Moon Potatoes (West County Community Farm0
Family: Butter Baby & Honeynut Winter Squash
More Produce Notes & Recipes
The Lettuce is a little tight in these dark days with Winter Solstice approaching. We are excited to have our Salavona Lettuce Leaf Mixes (9 different varieties) planted in all of our hoop houses. These are head lettuces that can be cut and they regrow over and over. We stayed away from these for years because the seeds are patented. Ugh! But the honest truth is they grow better than any other lettuce in the deep of winter. That’s why we have very little in the spring, summer and fall.
This week we have the first of our Potatoes for you! About every-other-box this winter will have potatoes and others have Winter Squash. Plus we’ll have Onions, Garlic and Persimmons and Pomegranates! The Winter Squash is ours, but all others come from farming friends.
This week’s Potatoes come from our friends at West County Community Farm. Today you have purple Harvest Moon Potatoes. Inside, you'll find creamy, golden yellow flesh that offers a nutty flavor and a waxy texture. With low starch content, these potatoes are perfect for baking, frying, boiling, or mashing, and they retain their vibrant color when cooked. They're also rich source of dietary fiber, magnesium, potassium, and antioxidants, including anthocyanin and carotenoids.
This week West County has Rainbow Chard and Santa Rosa has a mix of Toscano, Red Curly and Green Curly Kales. Your bunched greens are from Farmer Will at Worker Bee. He is clearing out his farm for the winter and only has these crops left and was hoping to move them. We had enough for you, but since nothing is growing, if we don’t harvest them they will keep on the plant for farmers’ markets and future CSA boxes so it’s a win-win to support him.
Everyone has either Brussels Sprouts (Santa Rosa) or Romanesco Cauliflower (West County) in their boxes and next CSA we’ll swap. The Romanesco have a huge variety, we had to clear a bed for winter cover crop so some people have two small ones. Alternately, some from another field were too big and we cut them in half. We love this roasted in the oven simply with olive oil, salt and pepper.
Yeah Brussels Sprouts! These are a much anticipated crop on the farm as it’s a big cruciferous vegetable when otherwise we only have greens and storage crops. The sprouts grow in the leaf axilas, we’ve cut off the leaves but left you the stalk.
Storage: We recommend storing them on the stem, they do like a little humidity, so keeping them in a plastic bag near the bottom of your fridge would do them best. If it’s really too many for you, freeze some. Blanch in boiling water 3-5 min (depending on size), drain and place in freezer bags. Alternately freeze on pan and freeze, then transfer to bag.
Cooking ideas:
Steamed: Cut into quarters, steam 5 min. Toss with butter, olive oil or Mediterranean Dressing: (for 1 lb sprouts) 3 Tbs olive, 2 tsp lemon juice, 2 med cloves garlic, chopped, salt and pepper, 1 Tbs dijon mustard (opt), 1 Tbs minced parsley (opt)
Boil 8-10 minutes, drain and serve with butter.
Roast: Mix with olive oil, salt & pepper. Roast at 400F for 35-40 minutes, shake pan every 5-7 minutes for even browning. Done when dark brown on parts.
Sautéed: Cut in half, rub cut edge with olive oil, cook in large pan over medium heat for ~5 min, until bottoms are slightly brown and tender throughout, sprinkle with salt and pepper. Then turn up heat and cook till deep brown and caramelized, tossing occasionally. Dust with cheese of your choice.
Combine quartered cooked Brussels sprouts with sliced red onions, walnuts, and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for side dish or salad.
Pan-Browned Brussels Sprouts Recipe (epicurious)
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden.
Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
Servings: Serves 2 or 3 as a side dish.
Extra Shares
Lettuce Share: Little Gems x4 🥬
Bunched Greens Share: Brussels Crowns