CSA Week 11


Someone asked me recently about eating a meal of corn weekly… we do this because there are things that should be enjoyed in season, we simply don’t buy them off season. If you consider eating corn for 8 weeks, that is still only 1/7th of the year. Many people eat the same pizza every week, why not the same eggplant dish or cucumber salad? No, no has complained…I was just thinking about it. Anyway, you may see Mirai, a beautiful gourmet yellow corn, this week. Also, this week marks the transition between the early Macs and Paula Red apples. I am so happy to have apples to snack on in the car! And just in time for school too! You may see kohlrabi in the coming weeks. It is a funny root looking thing, but is really a swollen stem. It is delightful raw as a crudité or in salad, but we also like it grated into potato pancakes or in coleslaw. I can’t be sure when you will see the kohlrabi, but I am pretty sure you will. Also, we planted several varieties of Chinese mustard per request ;)I will try to post a picture when I see it harvested with some ideas – I suspect it is awesome in strifry!

Here’s an Asian inspired slaw from member Laura:
1 kohlrabi
1bunch carrots
1 bunch radishes
1 jalapeno pepper (optional)
1/4 cup Thai/Vietnamese fish sauce (aka nam pla or nuoc mam; available at Asian food markets etc.)
1/4 cup seasoned rice vinegar (ditto)
juice of one small lime
3/4 tsp sugar
1 tsp red pepper flakes (optional if not using jalapeno)
8-10 leaves fresh mint, if available, or Thai basil, if available, sliced in ribbons

Peel kohlrabi and julienne (cut into thin matchsticks), along with the carrots, radishes, and jalapeno, if using. (It helps to have mechanical help for the julienning, such as a wicked mandoline.) The kohlrabi should slightly dominate the radishes and carrots. Mix together the fish sauce, rice vinegar, lime juice, sugar, and red pepper flakes if using, pour over the vegetables, and toss till vegetables are thoroughly coated. Marinate and chill for at least 1/2 hour or until dinner is ready, garnish with mint or Thai basil.

If you don’t like fish sauce (if you like pad Thai and other Thai food, then you probably do) you might substitute soy sauce. In that case I’d omit the lime juice, sugar, peppers, and mint/basil, and instead add to the soy sauce and vinegar a couple of tablespoons of water and a tsp. or so grated fresh ginger, and sprinkle on a few drops of Chinese toasted sesame oil before serving.

Farm Dirt

There are so many toads and tree frogs around; it is hard to walk some days. The few remaining puddles are full of green and leopard frogs. We love our amphibians! I am happy to be into the next batch of corn…the weather has been uncooperative for the planting and maturing of certain crops. Corn has been inconsistent because it was hard to plant on schedule due to wet fields; then the pollination was weak at times because the rain washed the pollen off the silks, and the dryness caused some wizened kernels at times. Having said all that, I have enjoyed all the corn I have eaten and it has tasted good; this merely explains the inconsistencies that happen with some crops. Thankfully, this is not a problem with tomatoes so far this year! There are still cabbages, cauliflower, mustards, all sorts of apples, winter squashes and choi to harvest this season. Though I am sad to be looking at September, it brings the fall crops 🙂

Eat well,
Geneviève Stillman


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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