Week 2, 2012

Have you found the blog yet? (Hey, you’re here now!!!) I will post these letters, as well as pictures and recipes. You can feel free to send me recipes to post, or ask for ideas on the members connect page, or facebook, or request I link your blog to ours…

We had a great week last week with only a few missed/missing people.

This week you will find more Swiss Chard, beets, and lettuces.  There may also be kale this week.  All the leaf lettuces are really good food for you, high in calcium, potassium, and have at least 8x the vitamin A of iceberg lettuce. You will receive many varieties of lettuce over the course of the summer:  Black Seeded Simpson is the frilly light green one, New Red Fire and Red Sails are red-leaf types, Romaine with the dark, thick, long and broad leaves (yep, there’s a red-leaf Romaine too), Buttercrunch/Bibb/Boston which is very soft, smooth and green, several oakleaf types (which have leaves shaped like oak leaves), French Batavia, a large, red-tinged, crisp lettuce, and perhaps, the farm favorite for versatility and consistent flavor, and the newest red Romaine called “Cash”; it is so red it is maroon!  Our lettuce is never sprayed for insects so you may come across a few from time to time.  A real time saver, as far as meal prep goes, is to wash all the lettuce at once.  The best way to do this is to fill a large bowl, or your sink, with salted water, break all the leaves off your lettuce heads and immerse them in the water.  It is OK to leave the lettuce soaking for a while.  Then drain, rinse and dry. Salted water causes any aphids or other insects to let go their grip on the produce, which a plain water soak might not do (remember, we don’t spray). Wrap the whole leaves that will not be used in damp cloth or paper towels and then in a large plastic bag.  Lettuce will keep this way in the fridge for a week or more!  Some say plastic is a bad thing, but I find it holds the moisture in better. You still have to eat it the same week. For those of you who are doing this for the first time, you may find that whipping together a salad and having a leaf or two on a sandwich is now a simple thing and you’ll do it! I do this with all our greens

There are also 4 types of kale (Tuscan/Dinosaur, Winterbor, Redbor, Red Russian) and different colors of Swiss Chard (Rubby, Golden, Fordhook). They are all interchangeable … feel free to swap out so you can try them all. The beets are wonderful – watch for the Chiogga (look like huge radishes), Forono (long, beet red), Golden (self explanatory), and Red Ace (your normal beet). We love roasted beet salad this time of year. Google roasted beet salad for lots of ideas. I just had mine with Ruggles Hill goat cheese.

Last week I posted a facebook link to a handy synopsis of how best to store fresh produce. Here’s the link  http://www.bargaineering.com/articles/fruits-vegetables-fresh-long.html

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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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One Response to Week 2, 2012

  1. Phillip says:

    My family and neighbors have been enjoying the fresh food the last two weeks immensely. I have a garden, and have plenty of strawberries and lettuce, so it was nice to share some of the greens and berries from Stillmans. I have never eaten swiss chard or beets before, and am now a big fan. I sort of combined two recipes I found here; one for beets and one for swill chard for a dish I made with the beets. We sauteed the beets, chopped up small, then added the stems, and then the leaves. It was delicious, the beets kept the leaves hot for the entire meal and was great as a leftover.

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