Week 4, 2012

Blueberries! No need to tell you what to do with them, even if they make it home;)

But did you see the size of those blueberries?

Now that summer squash season is under way, you will be seeing more of it. It is such a versatile veggie, though I find myself sautéing it in olive oil and garlic most times. I think I left off the Romanesco Costata in the descriptions of squashes last week. It is mottled green and has vertical ridges—it is beautiful sliced into rounds. Also the cukes are coming in. We grow several varieties, so over the course of the summer, you may see regular slicing cucumbers, Diva, a smooth skinned seedless type, the diminutive Armenian cukes, also smooth and seedless, pickling cukes (great for everything, including pickling), and lemon cukes, an heirloom variety named for it’s appearance, not flavor.

We are still picking peas and now picking beans. I can’t be sure what variety of either will appear, but here’s a reminder to check the peas before shelling them—we hate to have any shell-the-snap-peas mishaps. There are green and yellow beans, as well as Romano/Italian Broad beans, Kentucky Wonders, and purple beans. We are not harvesting any beans that need to be shelled at this time. All are perfect steamed with a little butter on top. If super fresh beans are new to you, be sure to notice how floral and fragrant the beans smell when you are cooking them.

Romano Beans

If you can’t keep up with the greens, and there’s no reason for that, you’ll smile to yourself later if you prepare the whole lot and freeze them. A quick blanching of 2 minutes, cool off and pack in freezer bags. Easy.

For you big people who can’t get your little people to eat their kale. Try making broth. Simply cover your washed kale with water and simmer for a half hour or longer. Strain off the kale and keep in fridge or try freezing as cubes. Add this liquid or ice cubes to juice, smoothies, use it as the water you add to Ramen noodles or whatever favorite foods they have, and make them better 😉 Kale is very high in K, A, C, and actually has a significant amount of potassium and calcium too.

July is an exciting month, as every week brings something new. Corn and tomatoes are right around the corner!

ON the BLOG: lots of recipes and ideas over the years. You don’t have to load every post I ever wrote; simply type your query in the handy search box (ie: “zucchini recipe”). Use recipe and not recipes for better results.

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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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2 Responses to Week 4, 2012

  1. Tammy says:

    Amazing size of those blueberries.

  2. Jean says:

    http://hereandnow.wbur.org/2012/07/02/kathy-gunst-vegetables
    Looks like some good recipes in this article!

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