Week 6, 2015

Everything you’ve been getting plus corn?, a tomato and a pepper.

You MAY have these things: Summer squash of some variety or color, lettuce, corn, beans or cucumbers, chard, beets, or kale, tomato, blueberries, peppers, potatoes?…

It is so exciting when the tomatoes really start rolling in. Glenn spends a lot of time making assessments about tomato varieties based on all sorts of factors: productivity, disease resistance, prone to cracking, appearance, but it really comes down to flavor. We grow several varieties that have none of those qualities except phenomenal flavor. We’ve also grown some varieties in the past that had all those qualities, except no flavor, so those varieties didn’t get a second chance. Sometimes plant hybridizers get so caught up in designing the perfect fruit that they breed out any chance for good taste. Having said all that, if you pick a tomato before it is ripe, it will not be good and will resemble the things masquerading as tomatoes at the supermarket. 😉

I make a lot of frittata. It’s simple, flexible, and adaptable for most any vegetable. I also like that it is portable and usually good cold too 🙂

Swiss Chard Fritatta

  • 1 onion chopped
  • 1 zucchini, chopped
  • 1 garlic clove, minced
  • 1 bunch swiss chard leaves chopped
  • 2 T olive oil
  • 1 pepper chopped
  • ½ tsp salt
  • 5 eggs and a splash of milk or water
  • ½ tsp basil, oregano, thyme
  • 1 c. shredded cheddar (any cheese you like)
  • Ground pepper to taste

In 9 or 10” oven proof skillet, sauté onion and garlic in oil with seasonings for 5-8 minutes. Add zucchini and chard. Add pepper and mushroom in using. Beat eggs and add cheese, pour over veggies. Put in 400 degree oven and cook 12-15 minutes or until set.

If you are new to frittata, and you like eggs and cheese with stuff, you will find you can fry up most anything and pour eggs and cheese over it. Paired with a salad and you have a perfect supper or any meal!

Piping hot frittata in my beautiful cast iron skillet.

Piping hot frittata in my beautiful cast iron skillet.

Green beans (or anything) with Garlic

Sauté 2 cups green beans in olive oil with cover on, tossing as needed. When almost tender, add 2 cloves minced garlic and cook another minute. Salt to taste.

(yep, what isn’t good sautéed in garlic and olive oil: squash, corn, eggplant, kale, chard….)

From member Alyssa Just thought I would share a really yummy recipe we are having for dinner tonight with tons of fresh produce from our CSA share! This can be varied a million different ways to use whatever is in the box!

  • 1lb ground beef
  • 2 summer squash- grated
  • 3-4 carrots- grated
  • can or black beans
  • fresh ginger and garlic grated to taste along with soy sauce and honey
  • Head of lettuce
  • brown

Cook up the meat, add beans, then add in all the grated veggies and cook down. Add in soy sauce, honey, grated ginger and garlic to taste. (we like a lot!)

Serve meat/veggie mixture in a lettuce leaf with rice. My husband loves to add red pepper paste or sriracha or whatever Korean hot pepper spice thing he happens to have in the fridge.

So delicious, so fast and easy, and so tasty!!!! You could even use a pre made sauce from the Asian section of the grocery store to make it even faster, we just love us some fresh ginger and garlic. Plus we have some amazing local honey that I love any excuse to use. *Naturally, you should consider using Alex’s Ugly Sauce and Golden Rule Honey 😉

Farm Dirt

More amphibians! Our yard and farm is chock full of tiny (and I do mean tiny) baby toads and tree frogs hopping about. I not only moved a huge Peeper out of the way of my mower today, but a tiny Peeper and the smallest Leopard frog I have ever seen. And you can’t hardly walk through some of the crops without stepping on some creature. I’ll never forget when one of our JP customers told us she opened up her head of lettuce one time to find a frog inside J Now that’s conscientiously grown!

tiny toad in Faith's hand

tiny toad in Faith’s hand

Glenn was thinning apples yesterday and startled some Cedar Waxwing nestlings out of their nest in the tree. They fluttered to the ground and Glenn managed to pick them up and return them to the nest, thinking they were not really ready to be out yet. We love that we have nesting birds in the orchard trees – that’s conscientiously grown too! 🙂

Boston Public Market is opening next week on the 30th. We hope you will add it to your “things to do” list and be sure to stop at the Stillman’s stall. We will be there Wednesdays through Sundays 8-8, year round.

We are still looking for some responsible help at BPM! If you or someone you know is available to work, even if it just 2 days a week, or from 8am-11am, or whatever, let me know ASAP. It will not be as rigorous as working at our outdoor farmer’s markets, so as long as some lifting and obviously standing, can be managed, get in touch.

It’s going to be great!!!

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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