CSA Week 8, 2014

The bounty has been so wonderful Glenn has wanted to share it with you all!  The weekly boxes are exceeding the value of your CSA subscription and making it such an awesome value this year. Yeah! This week we continue to enjoy the corn, blueberries, tomatoes, lettuce, cukes, squashes, eggplants, peppers, your choice of greens, potatoes, onions…

wpid-20140806_121430.jpgAs always, you are welcome to swap out items you are allergic to or have had enough of 🙂

Lots of people that I speak with at markets think it must be wonderful to eat at our house all the time with so much great food around. It is 🙂 But, it is not usually very glamorous because we are working or playing hard and, Reid will attest to this,  I usually do not think about what’s for dinner until very late in the afternoon and certainly not until I have wandered out to the barn to see what there is. This week we ate a dozen corn, 2 boxes cherry tomatoes, 6 tomatoes, bunch of kale, 7 squash, a pound of beans, head of escarole, head of lettuce, bag of mesclun, 5 bunches of radishes, bunch of arugula, broccoli, 2 machiaw eggplants, 3 lemon cukes, 7 regular cucumbers, 4+ pounds potatoes, a mole pepper, a Spanish Spice pepper, a bell pepper, one onion and about 5 pints of blueberries (that I know of). We also ate our fair share of chips, ice cream, chicken, eggs, ham, cereal, etc 😉 Tonight I will cook a meatloaf, beans and a couple bunches of beets.

 About Peppers

We grow a lot of peppers.

Mole, pablano, Hungarian Wax and Cayenne peppers

Mole, pablano, Hungarian Wax and Cayenne peppers

The peppers are coming along, so you’ll be seeing the regular green bell peppers, but you will surely see some other varieties during the season. There are lots of ways to categorize peppers: sweet peppers, hot peppers, specialty hot, specialty sweet, ethnic peppers and of course, ornamental. What’s what? Just put the ornamental peppers out of mind for now, other than to imagine exotic looking plants in containers and bouquets. For sweet bell peppers, we have green, lavender, purple, chocolate, ivory, orange, gold and red. Most of the bell peppers will ripen to red (there’s no strictly red pepper). We do grow a pimento shaped sweet pepper that ripens red very early, the rest of the colored peppers come along later in the season. There are also several long sweet peppers: Cubanelle (aka: banana pepper) which are long and light green, turning orange and then red, and Spanish Spice, which are long and medium green. The hot pepper lineup is a little more complicated: Mole are long, skinny, very mild heat and very dark green; Pablano(green)/Ancho(red) are medium hot, heart shaped and very dark, shiny green (pablano) and turning brick red later (ancho); Hungarian Wax are medium hot (but hotter than the pablano), elongated and smooth yellow-dark orange; Cherry Bomb are hot green to red and cherry shaped; Jalapeno are hot, dark green-purple-red, pointy sausage shaped; Serrano are hotter, smoother and more elegant looking than the Jalapeno; Cayenne are hot-hotter, very long, slender, wrinkly, green-red; and Habanero are super hot, wrinkly lantern-shaped, lime green-orange-red. There’s probably a few I am missing, because we love to experiment and we also trial plants for a few seed companies.  *The hotter and sunnier the weather, the hotter the peppers.

Kale and Cannellini Bean Soup with Chorizo

  • 1/4 cup extra-virgin olive oil, plus more for the bruschetta
  • 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
  • 2 teaspoons dried oregano
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 quarts chicken stock, water, or a combination
  • Salt and freshly ground black pepper
  • 1 large bunch kale, large ribs removed, chopped
  • 8 oz Stillman’s Chorizo
  • 1 baguette

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

also check out Zsa Zsa’s Kale soup and Another Kale Soup

Farm Dirt

**RECAP: Potluck coming up: August 17 at noon at the NB farm. Bring yourselves and something to share. If that is too intimidating, just come and hangout, pack your own picnic or you can always eat corn and tomatoes from us 😉 We’ll walk a little of the farm and be available for questions.

Faith will be on hand to drag your children (or you) off to catch frogs and get muddy, Glenn and I can lead you to some far corner of the farm 😉 and if you have a special interest in birds, wildflowers, bugs, chemistry, botany, historic houses, trees, farming….we’ll be happy to engage you in conversation. 😉

We also have areas for small people to play, raspberries to pick, lawn to lay on, road to bike on, onions to peel (just kidding)… Put it on the calendar.

I see a JP member is looking for a ride…you will see the query on the members page of the blog.

OH, we have new boxes that are a little different. Ask if you have any trouble with them 🙂

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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