Week 3, 2012

Golden, Chiogga, Bulls BLood, and Forono Beets…also some Turnips to the right

Strawberry season is over, wah! BUT, the end of strawberry season usually marks the beginning of raspberry and blueberry season!!! Though it is extremely unlikely you will receive any raspberries in your box, as a member, you are welcome to pick some when you visit the farm 🙂 Hopefully, we’ll get the nets on the blueberries this week and everyone will see blueberries for next week. Speaking of what is to come weekly, I will try to post what is in the box weekly on facebook. A member suggested I include it in the weekly reminder email, but that is kind of an automated thing that I would rather not fool with. So, hopefully FB will serve well—and I encourage you to post too! Some things you can count on: lettuce, some kind of greens, corn, once we are picking, and 14 out of 16 weeks, some kind of fruit. I love my seasoned members, who know now to check their box at pickup (making sure it isn’t a box of kale ;), asking questions about what is such and such, and swapping out a variety of lettuce for another, or beets, or chard… I am pretty sure we have the most well informed, creative, inspired and intelligent CSA membership in the state! A CSA depends not only on its farmers but its membership for greatness. Thank you already.

Zucchini and Golden Zucchini…pretty


We grow an assortment of  summer squashes: zucchini,  golden zucchini, yellow summer squash, Cousa, a light green, Mediterranean summer squash and patty pan. There are never too many of the patty pan or scallopini types, but should you get some, they are squatty, round, kind-of UFO shaped pale green or bright yellow, and very sweet.  I can never be sure which will appear in your box over the season, so now you know. Summer squashes are any of the soft skinned beauties harvested in these months and you may use them interchangeably. We will have many weeks of great squash harvest, and laugh if you must, you will miss it when we stop putting it in your box.

We are picking both snap and shell peas, so you’ll want to be able to tell them apart. In general the shell peas are a little larger than the snap peas, and the shell is thinner and tougher. As for the snap peas, they are crunchy and delightful, snap off the top and sometime the side string comes with it and eat raw or steam very briefly. You cannot chew the pod of a shell pea, so the peas inside need to be removed from the pod. Enjoy.

Kale Crunch (in case you missed it before 🙂

If you haven’t tried this, it is fun and tasty! Watch the whole bunch of kale disappear.

Spray/spread a baking tray with oil. Spread kale (cut into 2” pieces) over, toss around in the oil or spray with more and bake at 350 for 10 minutes, stirring occasionally. Sprinkle 3 Tb grated parm over and cook a few more minutes until crispy. At this point I dump into a bowl and lightly salt and then eat. In this weather the crunch will be gone after an hour if it is not stored in a tight container.


Red Russian, Toscano/Dinosaur, and Winterbor Kale


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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3 Responses to Week 3, 2012

  1. Sue says:

    There was recently some leftover celery root from last autumn as a CSA option. Some takers asked what they could make with celery root. Here’s a recipe for Celery Root Sald (aka celeriac remoulade):

    1/2 cup mayonnaise
    2 tbsp Dijon mustard
    1 tbsp fresh lemon juice
    2 tbsp chopped parlesy
    1 lb celery root – quartered, peeled, and coarsely grated just before mixing
    1/2 tart green apple, peeled, cored, juliened
    Salt and freshly ground pepper

    Combine the mayonnaise,mustard, lemon juice and parsley. Fold in the clery root and apple and season with salt and peper. Refrigerate until chilled, at least 1 hour

    From the Simply Recipes website

  2. Sue says:

    There was recently some leftover celery Root from last autumn as a CSA option.

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