January COLD

 

 

There’s no shortage of cold air blowing over the farm these days. Thankfully the work we are busy with involves sitting at the kitchen table with coffee and a warm fire. Glenn spent many days out cutting and splitting more firewood. There’s still lots of dead trees laying around from the storms and they will burn well this winter. We managed to burn through half the pile already this winter – SO much better than burning oil. We don’t spend a lot of time talking about the daily operations at the farm, so here’s a little bit about the farmhouse:

Our home was built like most farmhouses, over a period of years, as time and finances allowed. The first part of the home dates to before 1762, the next in 1768, these two parts comprise the ell, or the small house. The main part, or big house was built in 1825 by a builder (that was a big deal back then) from Fitchburg…he also built the Unitarian church on the common in Fitchburg. You often hear me say we are stewards of the land, -we are stewards of this simple but beautiful home too. When we built the “addition”, which is home to our workers in the summer, we were very careful to not ruin the historic character of the property.

Stillman's addition construction 2006

Stillman's Farm worker addition to far left

 Meanwhile, we heated everything (well, not the upstairs of our house) with oil, as well as two natural gas heaters in the oldest part. Some years this was a scary proposition, even with the thermostat at 55. We had discussed an outdoor wood furnace, but our experiences had left us worried about excessive particulate emissions, as well as the general stink some seem to emit. Then we started researching the gasifier wood burners. In this case, gasification is a technique converting wood into the simpler elements carbon monoxide and hydrogen by burning at high temperatures. In gasification wood furnaces, the wood gases do not go up and out of the chimney, as with standard wood furnaces. Instead, the wood gas is superheated and mixed with air resulting in complete combustion. The heat is then transferred to a boiler for efficient distribution. There is also little or no ash. So, once we were sold on this idea, we continued to add onto the complex by building what we refer to as the carriage shed to house the wood burner and about 20 cords of wood.

Our inspiration carriage shed from NY, c.1820Our carriage shed, c.2009Our carriage shed, c.2009

Our carriage shed, c. 2009

 

The project measured up, not only fitting in beautifully with the property, but the furnace burns cleanly and never smells. We have reduced our oil and natural gas consumption by 80% – all while heating our drafty old home! Meanwhile, the worker’s part of our home would heat with a candle

Glenn's woodpile

We use about 20 cord a year, but Glenn has it figured that if used 50 cord a year we would still never catch up to the growth on the farm. That means in ten years the farm will is adding 300+ cords of wood.

We love sustainability!!!

The next project is to invest in greener heat for the greenhouses (when we win the lottery)…if anyone has any brainstorms, we’re listening.

CSA

OK, we’ve been bouncing around with different ideas about where we can have another location that helps the most of our members, as well as new member inquiries. The East Boston location didn’t pan out, but we are keeping the idea in mind, as it sounds like there isn’t much access for those folks. Also, we’ve had a few members reach out regarding a location closer to Clear Flour in Brookline, but no commitment yet. The latest idea is a Wednesday pickup in Somerville. We’d love for this to be a viable option and will add it to the website as soon as we have the location confirmed. 
SIGN UP TODAY!
The signup is very simple, just follow the prompts and at the end you can opt for a CC payment or a check.  Thank you so much if you have already signed up for the summer CSA. If you are renewing, the new farmigo system should recognize you when you login. If you are new to the system, it is very simple, it will prompt you through the process, and you can log back in anytime to update your info, switch pickup dates, make payment…. Sign up today !

Fall Dirt

Halloween dinner during the storm power outage...boiled ham dinner from the hearth

Since it isn’t actually winter yet, I  can  still write about the Fall. After a hustling Spring and a long Summer of picking, packing, markets, letter writing, CSA, when October comes, we are ready to wrap up the season and catch up on activities with our children (both young and older), visit friends, sit by the fire with a cup of tea or glass of wine, and of course, eat. 

Shopping locally…even for gifts

This is one of those mass emails going around… I really liked the sentiment. Many of you know I am a big supporter local business, buying local goods, and food, of course. This year I am going to make an even stronger effort to shop from my friends, fellow farmers, artisans, and other local businesses. The email I have received twice now is below…clearly it is relevant to shopping for any occasion.

As the holidays approach, the giant Asian factories are kicking into high gear
 to provide Americans with monstrous piles of cheaply produced goods

 –merchandise that has been produced at the expense of American labor. This
 year will be different. This year Americans will give the gift of genuine
 concern for other Americans. There is no longer an excuse that, at gift giving
 time, nothing can be found that is produced by American hands. Yes there is!
It’s time to think outside the box, people. Who says a gift needs to fit in a shirt box, wrapped in Chinese produced wrapping paper?  Everyone — yes

 EVERYONE gets their hair cut. How about gift certificate from your local
 American hair salon or barber?
 Gym membership? It’s appropriate for all ages who are thinking about some
 health improvement.
 Who wouldn’t appreciate getting their car detailed? Small, American owned
 detail shops and car washes would love to sell you a gift certificate or a
 book of gift certificates.

 Are you one of those extravagant givers who think nothing of plonking down the
 Benjamins on a Chinese made flat-screen? Perhaps that grateful gift  receiver
 would like his driveway sealed, or lawn mown for the summer, or driveway
 plowed all winter, or games at the local golf course.
 There are a bazillion owner-run restaurants — all offering gift certificates.
 And, if your intended isn’t the fancy eatery sort, what about a half dozen
 breakfasts at the local breakfast joint,or a box of American made Chocolates.
Remember, folks this isn’t about big
 National chains — this is about supporting your home town Americans with
 their financial lives on the line to keep their doors open.

 How many people couldn’t use an oil change for their car, truck or motorcycle,
 done at a shop run by the American working guy?
 Thinking about a heartfelt gift for mom? Mom would LOVE the services of a
 local cleaning lady for a day.

 My computer could use a tune-up, and I KNOW I can find some young guy who is
 struggling to get his repair business up and running.
 OK, you were looking for something more personal. Local crafts people spin
 their own wool and knit them into scarves. They make jewelry, and pottery and
 beautiful wooden boxes.
 Plan your holiday outings at local, owner operated restaurants and leave your
 server a nice tip. And, how about going out to see a play or ballet at your
 hometown theatre.
 Musicians need love too, so find a venue showcasing local bands.
 Honestly, people, do you REALLY need to buy another ten thousand Chinese
 lights for the house? When you buy a five dollar string of light, about fifty

 cents stays in the community. If you have those kinds of bucks to burn, leave
 the mailman, trash guy or babysitter a nice BIG tip.
 You see, Christmas is no longer about draining American pockets so that China
 can build another glittering city. Christmas is now about caring about US,
 encouraging American small businesses to keep plugging away to follow their
 dreams. And, when we care about other Americans, we care about our
 communities, and the benefits come back to us in ways we couldn’t imagine.

Forward this to friends and we can make a BETTER CHRISTMAS for AMERICA

So, I’ve posted it… which is kind of like forwarding it

Here’s how I am following the above advice so far this season:

• gave the gift of several CSA boxes to charity auctions
• meat for carnivorous friends and family
• my mother’s childrens’ book UP IN SMOKE (written and illustrated by Susan Kallander (Zsa Zsa and my Mom) about threshing at the family farm and only $11.50!)
• good coffee and other goodies from my local gourmet shop
• maple syrup, honey and hot sauce – oh my
• the really cool magnetic spice rack Larry is making,
  

  but I am gifting it to someone to organize their office/craft space

• locally made mittens from upcoming craft fair

E-verify and H2A reform

Please urge your members of Congress to ensure that an E-Verify bill includes an agricultural worker program. Check out the Labor update page for more about what is going on…

We must address the migrant work situation and it can’t wait until after congress passes the E-verify bill. There really is not much time between now and when we will start the process of trying to get our work force lined up for next season. Much of our paperwork had to be in early January – not too far away. We know there will be no actual reform before the next presidential election, but we must do something to ensure a legal and trained workforce for agriculture.

Please do not pass H.R. 2885 without addressing the agriculture migrant worker problem.

Master Chef

Hey, summer CSA season may be over, but how AWESOME would it be if one of our member/customers was on Master Chef? I have the inside scoop that they might be casting in Boston soon. Email me directly if you really are interested, otherwise check it out and signup!!!! We should have flyers soon and we’ll post a link on facebook, as well as here

More about winter squash and pumpkins

Assorted mini winter squash

There’s more than one way to cook a winter squash…but I still find baking the easiest and most reliable method. This advice is to folks just gearing up with their winter squash exploits: carefully (yes, I know they are all hard, so be aware of where your fingers are) cut your squash in half and scoop out the seeds. If you are cutting a butternut in half, you need to do it lengthwise because the seeds are only in the bottom bulbous part. Place cut side down on a lightly greased baking sheet and bake at 350 until easily pierced with a fork (20-45 minutes, depending on size and variety). You can bake a winter squash whole, but pierce the skin all over, as once in a rare while the squash will explode all over your oven. Once cooked, you can scoop out the squash and use in any recipe calling for mashed squash. I have been known to microwave the small squashes, like Delicata or Sweet Dumpling, for a few minutes, until they feel like a baked potato, then cut open, scoop out seeds (HOT) and eat out of the shell/skin. Again, be sure to pierce the skin before cooking.

When I bake squash, I tend to do more than I need, freezing the leftovers. I generally measure the mashed squash into containers or bags, mark the amount on the bag, toss in the freezer, and then it is ready to go for muffins, cheesecake, leftovers…

If you are feeling very industrious,  pick through the seeds, removing strings and bits, spread out on a greased baking sheet, lightly salt, and bake at 350 for about 10 minutes (until golden brown) You can even do this in your toaster oven. These are a great snack and are also perfect for garnishing your squash soup!

Week 16, 2011

Week 16—this is the last promised week! But, it is still week 15 for Monday folks. Glenn says we’ll go another week and then it is week by week after that, so stay tuned. The week or so after the first 16 weeks should be looked at as bonus and or makeup time, in case you  missed a week.

This is the season for beautiful greens, winter squash, roots, and apples. The best part about winter squash is there is no pressure to do anything with it. Most of them will keep past December without much trouble. The Fall is always an inspiring time to make soup and casseroles. If you are busy running around after your children (me too:-) ) it is great to make extra when you do have the time and freeze it or pull it out as leftover later in the week.

The first of our wonderful help from Jamaica will be leaving in a few weeks. I hope and pray the labor situation is worked out by then. There are a couple bills that address the situation by moving the process into the hands of Department of Labor. That is our only hope right now. I will be sending out an email encouraging you to contact your Representative and Senator to vote for one of these bills. It’s real, our farm depends on it. As always, my thanks to our help, American and Jamaican, for being an indispensable part of our farm family.

This week is bustling with picking up winter squashes and getting the harvest in. The first Wednesday of October looks like a real cold one. I’d love to sneak by without frost so we can pick some more beans or peppers. The cole crops and lettuces will be ok, so that’s always good. This is why it is hard to pin down the last delivery date, when the frost comes, the harvest comes to a grinding halt.

Overall, it was another great year!

Don’t forget our main means of communication off season is through emails. If you have changed your email, or you were not on my online newsletter list last winter, please take a minute and update your email address online and with me. Please check in on facebook and the blog from time to time.

Subscribe to the Stillman’s newsletter I’ll keep you posted about what’s happening on the farm and signing up for next season. As always, feel free to drop me a line if you feel like you were dropped from the list or just to touch base. Hopefully, re-subscribing with the online database should be a breeze

Curtis will be in touch if you have signed up for the winter CSA. I wouldn’t be surprised if the first pickup was October 29th..so keep your eyes peeled for that email.

Eat well,            Geneviève Stillman

Apple-Filled Acorn Squash Rings with Curry Butter

Apple-Filled Acorn Squash Rings with Curry Butter Bon Appétit | November 2001

Yield: Makes 8 servings

6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 tart apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Week 15, 2011

This is week 15 for everyone except Southboro/Framingham/Farm members. You’ll recall we promise 16 weeks of CSA boxes, BUT, it looks like we’ll continue—so stay tuned for the last week. ALSO, if you are someone who put yourself on vacation hold and haven’t made it up yet, be sure to pick up those last extra weeks

At this point, it’s anyone’s guess what’s in the box from day to day. There will probably be more cabbage, broccoli or cauliflower this week. I hope to see carrots, more beets and a few of the other odd-ball things Glenn grows. I always marvel about how fabulous everything tastes off the farm, right down to the lowly potato and cabbage. Of course we expect a tomato to taste different and better from its supermarket cousin, but I am generally disappointed with the absence of sweet freshness from cabbage, as well. The kids can always tell the difference once I start buying cabbages at the store.

The winter squash look fabulous this season…remember, we will only put edible crops in your box. Yes, of course you can use the kabocha as an ornament, but it is delicious too!

Farm Dirt

Wow week 15!!!! (yes, I know it is week 14 for Monday folks) We promise 16 weeks and we are going to make it. The tricky part is figuring out what happens after that. I will let folks know week by week so please be on the look out for the last pickup. A lot can happen between now and two weeks, so we never like to promise more than we can produce. If we escape frost and further damaging rains/hurricanes, etc, I would expect to go longer, but one just can’t predict the weather (or we wouldn’t be farming and we’d actually have a steady income ;~)

In spite of the challenging growing conditions, we produced an abundance of awesome food. I hope you feel the same. As always, we welcome you to the farm any time…several families have been out to pick pumpkins and apples already.

We are still hoping to squeeze in a gleaning day or two. Whatever it is, it will be short notice, like the day of an expected frost. I will post it on facebook.

Eat well,            Geneviève Stillman

White Bean, Butternut Squash, Kale and Olive Stew

• 1/4 cup olive oil
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
• 3 red bell peppers, seeded, cut into 1 1/2-inch pieces
• 1 1/2 cups canned vegetable broth
• 1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
• 1 tablespoon dried rubbed sage
• 5 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 1 cup Kalamata olives, pitted, halved
• Freshly grated Romano cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.

Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.

Transfer stew to large shallow bowl. Sprinkle generously with cheese.

*I just made this and it was interesting and very hearty…the olives seem counterintuitive, so if you forgo them, be sure to adjust the salt. BTW, the olives worked, in spite of my skepticism, but certain people in the house don’t like kalamata…so I served them on the side

Read More http://www.epicurious.com/recipes/food/views/White-Bean-Butternut-Squash-Kale-and-Olive-Stew-1195#ixzz1YVzLyA8U