CSA Week 4

Thanks for the recipes y’all are sending. I have put a few extra up on the blog and will try to catch up this week. Please keep sending along your successes! Don’t be shy, it isn’t hard to comment on the blog, so of course you can post your own recipe ideas; also happy to have you post on facebook with links or pictures.

We need volunteers to help out in JP, Quincy, and Brookline. It is a good chance to find yourself on the other side of the table, talk with lots of members, possibly learn something new about farm operations, people, produce… It’s actually pretty fun! Please sign up on location or email me for a date.

So it’s squash and cucumber time! You may see regular slicing cukes, picklers or lemon cucumbers. The lemon cukes are an heirloom variety that merely resembled a lemon…it is like a cucumber in every other way. Use them interchangeably. As for summer squash, I covered that last week, but just be on the look out for zucchini, yellow summer, golden zucchini, cousa (light green), or even a scaloppini type. Use them interchangeably.

If you can keep up with the greens, and there’s no reason for that, but you’ll smile to yourself later if you prepare the whole lots and pack them away in the freezer. A quick blanching of 2 minutes, cool off and pack in freezer bags. Easy.

**Cucumber ideas: there are loads of cucumber salad recipes out there, try them all. Most recipes start by telling you to slice thinly, lightly salt and let sit for a half an hour. Take up your wilted cukes and squeeze all the liquid out. The logic behind this is to not have a very runny, watery salad in the end. In the 18oo’s and before, they thought soaking them in water would take off the sliminess of cukes that was believed to be bad for your health. Naturally, as a Swede, there is no better salad than to make a quick dressing of sour cream, a bit of vinegar, dill, s&p and toss around with your sliced cukes. If you are a cilantro lover, try that idea with the cilantro instead of the dill and maybe a little lime juice in place of the vinegar. Reid (and his siblings before him) will eat a entire sliced up cuke soaking in vinegar (balsamic is a little overbearing, but red or white wine, cider or any of your flavored vinegars are great), a little oil and s&p. I chill them down in the fridge and don’t even bother with the salting bit.

Farm Dirt

I’ll be hosting a CSA 101 “gathering” (class sounds way too yucky for the summertime;) this Saturday, July 9, 1 pm, at the New Braintree Farm. I’ll be doing some super basic stuff with greens from washing to freezing and we’ll make a few snacks together. We’ll schedule a canning class later in the season. Please email me if you would like to attend and also what you are hoping I discuss at our gathering.

I was busy yesterday preparing beets to freeze. My own personal assessment is the Forono skins come off like a dream and the Chiogga are a little more effort. Today I’ll be pickling a bunch!

We’re still busy planting corn and beans and trying to finish up transplanting as the fields dry out.

It’s a beautiful time on the farm—come on out.

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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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4 Responses to CSA Week 4

  1. Sue says:

    Great cucumber recipe for a HOT day like today!!

    Green Gazpacho (adapted from Delicioso! The regional Cooking of Spain

    4 slices sandwich bread, crusts removed
    2 cloves garlic, coarsely chopped
    1 small onion, cut into 2-inch pieces
    3 pickling cucumbers (i haven’t been particular about this and put in any cuke), peeled, seeded, and cut into 2-inch pieces
    1 green bell pepper, cored, seeded, and cut into 2-inch pieces
    1 cup fresh cilantro leaves
    2 Tablespoons chopped parsley
    1 teaspoon salt, or to taste
    2 Tablespoons good quality olive oil
    2 Tablespoons sherry vinegar (I usually use white wine vinegar, maybe with a drop of sherry, because I don’t have sherry vinegar), or to taste
    2 Tablespoons white wine vinegar
    1 cup cold water
    1/2 cup finely chopped leaf lettuce

    Tear bread into bite-sized pieces. Place in bowl and cover with water. Let soak 10 minutes. Remove bread and squeeze out excess moisture.
    In a food processor, pulse garlic, onion, cucumbers, bell pepper, cilantro, parsley, and salt until very coarse. With machine running, add bread, then the oil, sherry and wine vinegars, and the one cup water.
    Transfer mixture to a bowl. taste for seasoning and add more salt or sherry vinegar if you like. Stir in the lettuce. Cover and refrigerate for 4 hours or until well chilled. taste again for seasoning and adjust.

  2. Kayla says:

    My Memere taught me a great trick to get the bitterness out of cucumbers. Simply cut one of the ends off, just enough so you can grip the “butt” end well (1″ will do in most cases). Then rub the cut ends of the cucumber together in a circular motion. You’ll notice some gross looking yellow/white foam come out (that’s the bitterness), continue until the foam stops coming up around the edges (about 30 seconds it takes less time with fresher cuc’s). Just rinse the foam off and enjoy, I’ll bet it’s the sweetest cucumber you’ve ever had =)

  3. I finally figured out after all this time when boiling beets to boil them IN the skin instead of peeling beforehand. I am a converted beet lover now!

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