Week 12. 2012

Week 12 already?! It’s back to school too 😦

Fall brings the best apples, sweetest greens and biggest corn. It is a great time of year. We should see cabbages soon and more carrots, arugula, perhaps radishes . There are a few more Paula Red apples around and we just started picking the heirloom Molly Delicious. The peppers continue to be amazing and the eggplants are beautiful. I know, if you are not a fan of either, it’s tough times 😉 We had a two day blip in the corn so we bought some from our neighbors; just the Friday and Saturday folks saw that. Fortunately, we are back into great corn and should be all set for the rest of year. Glenn says we will start picking Mirai soon; it is an all yellow corn and marvelous! After last week, I was sorry I didn’t expound on the melons more. In addition to the several varieties of cantaloupe/muskmelon, there are Canary melons (bright yellow, hard, ovoid, whitish flesh), Crenshaw melons (yellow, soft skinned, long ovoid, orange flesh), French Charentais (ugly grayish-green, round, orange flesh, heirloom, perfumey), assorted watermelon… If you are ever in doubt as to whether a melon is, in fact, a melon and not a winter squash, smell it :~)

French Charentais (left), Butterscotch (front right), Crenshaw (in back)Melons

The winter squash is ready, but Glenn is in no hurry to pick it!

It’s a good week for fruit crisp:) Also a good time to get lots of veggies cut into sticks ready for school snacks and lunches.

 Farm Dirt

We watched lots of Night Hawks migrate last week and there are accipiters everywhere on the farm. Last week I canned tomatoes and froze beans. This week I will try to get the salsa put by. I always think of my friend Stephanie telling me of her mother in law putting peaches by. Apparently, one day her husband returned from market with bushel baskets full of peaches so ripe that the next day they would be spoiled. She started to prepare them in the heat of an August evening and Stephanie went to bed, she was quite pregnant, if I am telling the story correctly. Anyway, the next morning all the peaches were “put by”. This was with a wood cook stove and none of the easy conveniences today. I think Stephanie told me that the summer she lived there, she counted 2500 quarts of food in the cellar. AMAZING. I try to think of this whenever I am dragging my feet about freezing beans or canning tomatoes. I don’t even need to keep a fire going! Having said that, there is little else better than pulling your preserved food off the shelf or out of the freezer and serving it up. It sustains ones body and soul.

A large jar of pickles…and that’s a Hungarian Wax pepper, not a carrot 😉


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 12. 2012

  1. Anastasia says:

    Ohmm… your farm products look SOOOOOO GOOOD! I am sure I’d love to get my hands on some of that! Though I spent enough summers slaving on my grandmother’s farm to know that those fruit and vegetables do not come for free!!! Beautiful photos!

  2. Tammy says:

    Great pickle photo.

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