CSA Week 5

different squashes

Don't be distracted by the pretty eggplant...three types of patty pan squash, a zucchini, and a golden zucchini

So, last week at my CSA drop in Framingham, I had a good experience answering people’s burning questions about what’s this or that. It was actually fun and I think you are the most wonderful group to go ahead and experiment with food even when you aren’t sure what it is. One year I had a gal call and ask about a small bunch of greens, bundled and elasticized, to inquire if they were edible or poisonous. It was kind of amusing to think of us bundling up nightshade or monkshood and putting it in the boxes. Well, it is always good to be sure! I’ll try to put pictures of veggies up on the blog so you can see what they look like. I know descriptions can be less than adequate. The most FAQ were about the Golden Zuccini, Cousa, and Red Russian Kale. Do you know what they are yet?
You should start seeing tomatoes now. There will be just a few to start, but then there should be a lot. Let’s all use our positive group thought to keep the blight and other disease at bay. We have started digging potatoes, as well, and they really are marvelous. We are still picking heaps of squash and cukes—so really, enjoy them while you can. The blueberries are awesome too and I hope you have many weeks of them in your box! It looks like a few things like beans and corn may be ready toward the end of this week, so if you don’t see them this week, hopefully they’ll be in the box next week.

Farm Dirt
Yes, it’s been hot and dry. We are all hoping for a shower to give a much needed drink to the corn and some of the other crops. In general things look really good. The heat has been more stressful than the lack of rain but now we are back to 80s, so it is good. The searing 100 degrees in the field causes plants to look wilted (it’s protective to have less exposure) and I saw a bit of sunscald on the peppers. There’s nothing to help that, so we’ll toss those fruits and wait for the next set. Later in the season, the plants would have be bigger with more foliage, providing more protection but also needing more water.. So, it will work out.
We are planning an open house and potluck on July 25th. Yes, that’s a Sunday and if you are a Sunday picker-upper, you can arrange to get your veggies here. We will be teaming up with Kate’s Open Barn, as well so it is a good time to see both farms.
The details:  As always, all are welcome.  We have a lot of earth to cover so we have split the day into two parts.  Please join us for veggies and fruit at our New Braintree Farm during the morning, a midday summer’s feast (let’s try to eat at noon) and then a visit with the animals during the afternoon at our Hardwick Farm.  Folks are welcome to join us at your own leisure at either location, or a group will be leaving the New Braintree Farm after the potluck, at 1pm, and travel to the Hardwick Farm.  Directions are posted on our site.  The two farms are approximately 15-20 minutes of country driving from each other!


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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2 Responses to CSA Week 5

  1. swedishblond says:

    Sometimes a single addition to an old way of preparing a recipe can take it to a new level of Yum. Adding a few Tblsp of beef pan juice to cooked green beans along with your usual butter and S&P , a few Tblsp of tartar sauce or pickle relish to a potato salad, shredded Parmesan cheese to a salad, or to cooked zucchini or almost anything is tasty. As an aside…this egg problem with a giant midwestern egg farm is another good reason to know your grower. Family farms pay attention to what’s going on around them.

  2. Pingback: Meeting the Meat, and the Start of a Deep Thinking Series of Posts « Lovely Locavore Ladies's Blog

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