Week 6, 2012

butter and sugar and all yellow corn (taken 2011)

How are the boxes working out? Have you mastered opening and or collapsing them without tearing and destroying? Let’s be nice to the planet by making these boxes last as long as possible, thanks. ☺    We need more volunteers! It is super helpful to have a volunteer on hand to help get names checked off, pass out letters, help collapse boxes, chat about what’s in the box, etc. It is also to be involved on another level, and can be insightful too. If you don’t see the sign up sheet at your pickup, ask.

Once we start with potatoes, you will generally see them weekly. They will keep in a cool, dark place (not the fridge) for weeks and weeks if you want to save them. Since the moisture content in new potatoes is so high, you have to keep them in something that allows them to breathe, otherwise the skin will mold. Right now we are digging mostly Red Norland or Yukon Gold.

 

But let’s talk about how exciting the first corn is!!!! The corn is delish and is all I need for lunch on these busy, hot days. We encourage you to plan on corn for dinner/supper on your pickup day. We pick it every day so that you never get a day old ear. We don’t grow any supersweet varieties, as what is offered in every supermarket. Those varieties have been bred to have a hard pericarp so they will maintain a full appearance, and a very high sugar content, so they will remain sweet after a week on the display. These varieties are always tough, seem to need longer cooking and don’t actually “taste” like corn. Yes, I am a corn snob and, as with many vegetables and fruits, the breeding to make them last longer in the store not only ruins the flavor, but ruins people’s taste buds. Most often when I talk with people who aren’t crazy about corn, or can take or leave a tomato, it’s because they have been brought up on old corn and hard pink tomatoes. Some things are meant only to be enjoyed when they are in season. So, enjoy! Fresh corn (meaning picked today and not a “supersweet” hybrid) cooks  very quickly, check it after 4 minutes. You may, from time to time, see a worm in the corn. Though Glenn tries hard to control the little buggers, and we also try not to pick any ears that looked damaged, you can’t have low or no spray without a few from time to time. Worms happen.

Farm Dirt

Someone got rain on Sunday…it wasn’t us. We’ve got the irrigation running on the tomatoes and, at this point, we have to hope the wells hold out. It looks to cool off on Thursday, so perhaps Wednesday evening will bring rain. (NOPE)

The ducklings are growing quickly and had a lot to say to the pack of frog hunters running around the pond the other day. Reid, Faith, Trace, and their friends caught up with several Bullfrogs, Green frogs and Leopard Frogs, and released them all back into the pond, of course.

We are taking orders for cases of cucumbers and squash. You can order from the farmigo store online, or send me an email if you have difficulty. $20/case pickles, $15/case cucumbers, zucchini, yellow squash.

Lemon, Diva, Stonewall(slicing, pickling cucumbers

 

I am hoping to schedule a potluck for Sunday, August 19, though the date may change, so stay tuned. Though you are welcome any time, we try to plan a day when both Glenn and I will be here to greet you and give you the nickel tour.

Eat well,            Geneviève Stillman

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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 6, 2012

  1. Tammy says:

    I’m in love with those lemon cucumbers.

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