CSA week 7, 2015

BOSTON PUBLIC MARKET! BPM

AAAAAHHHHHHH! Need I say more? Grand opening on Thursday and we are hoping it rocks! Wish us luck and please be sure to stop in when in the area not that we will be there (just kidding…Stillman’s is there! :)) 5 days a week 8-8.

Here’s some recipes:

Arugula Pesto

This is from Gwyneth Paltrow’s book, It’s All Good. I realize this would be better to include when we have leeks, but it’s a thought 🙂 Beet Greens Soup

Baked Eggplant this is a standby, AND, it freezes extremely well. Just freeze cooked eggplants on a cookie sheet, go ahead and crowd them. When frozen, remove to a container/baggy. In the winter, take out what you need and rebake them to heat. Just as good as in the summer!

Farm Dirt

So, if you missed it, we are stretched as thin as can be with prepping for BPM.

Glenn weeding the onions

Glenn weeding the onions

Meanwhile, there are turkey poults everywhere on the farm, deer in everything, the hawks are all busy – especially the Coopers Hawk.

It has been nice to see so many members out here roaming the farm. We feel it is so important to see where you food grows and the love and care with which we do it. Please remember, if you do come out to the New Braintree farm for a visit, to park in the barnyard of our house driveway and not in our fields or in the entrances of the fields. Also, I leave maps of the farm on the bench in our house driveway.

Happy eating!

Eat well,

Geneviève Stillman

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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

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CSA Week 5, 2015

You MAY have these things: Summer squash of some variety or color, lettuce (of some variety), beans, cucumbers of some variety, chard or beets, beans of some variety?, kale, peppers? Blueberries?… It is still early in the season, but now that we are picking more variety, you will start to see some of the greens available as a choice.

In the coming weeks you will be seeing peppers and tomatoes. BUT, I am pretty sure you are getting both today. We have just started picking a few, so I cannot be sure when you will first get any in your box.

So we are picking a TON of cucumbers and summer squashes!!! Need some? Need to get a half bushel or more of any of them to make something with? We will give you a wholesale price, so let me know asap so we can get extra on your truck. We have surplus of quite a few things because we had anticipated the Boston Public Market being open by now.

Baked Risotto with Greens

  • 1 T olive oil
  • 1 small onion, minced
  • 1 cup arborio rice
  • 1 3/4 cups low-salt vegetable or chicken stock
  • 1/2 cup tomato sauce (jarred pasta sauce will do)
  • 3/4 cup grated parmesan or pecorino cheese
  • 1 bunch greens such as kale, beet greens, or chard, stems removed, washed and coarsely chopped (about 4 cups)
  • salt and pepper to taste

Preheat oven to 400. In 1-quart baking dish, combine oil and onion over moderate heat. Cook until onion is soft, 3-4 minutes. Add rice, stir to coat with oil, and cook for 1 minute. Add the chicken stock, tomato sauce, and greens, and simmer for 3-4 minutes. Turn off heat. Add half the cheese and smooth out the top with the back of a spoon. Add salt and pepper to taste. Sprinkle with remaining cheese. Cover and bake for 30-35 minutes, until rice is cooked through and has absorbed most of the liquid. Should be moist but not soupy.
I have found with kale I needed to cook on stove top with cover on for another 6 minutes to get the kale to wilt down enough and use additional ½ cup water.

There is an awesome beet risotto I have posted on the blog…if you make it with the Golden beets it looks like saffron rice! My friend who does not eat beets ate it gladly 🙂

Today’s Lunch (Monday)

This ad hoc recipe came together with 2 heirloom tomatoes, about 12 or so basil leaves, a garlic clove, 3 yellow squash, a Cousa squash (the light green one) and some grated parm.

Julienne the squash, salt lightly. I used my mandolin and the julienne was spaghetti size. Chop the tomatoes, chiffonade the basil. Heat a little olive oil in a saucepan, add garlic, stir around a little, add chopped tomato, stir around a little more, then add the basil. Meanwhile, heat a little olive oil in sauté pan over medium high, squeeze any excess moisture out of the squash and toss into the pan. Carefully toss squash around (I used some large tongs) for 3-4 minutes. Top with the tomatoes from the saucepot and cheese. Adjusts seasoning to taste. YUM. No leftovers.

Ad hoc lunch of fresh tomato sauce on summer squash noodles

Ad hoc lunch of fresh tomato sauce on summer squash noodles

Farm Dirt

The Bob White continues to parade around the yard and sing his song. Yesterday he walked/skipped in front of my lawnmower and somehow went undetected by the dog. Today (Sunday) he sat one the wall near the barn and called. It really is a joy to see and hear. Faith and I went for a little ride down the river today and saw a pair of Kingfishers. They continued to move ahead of us, chattering the whole while 🙂

We’re digging potatoes and there is hardly anything sweeter than a new potato! I can eat a pound of them boiled up with butter… and to be honest, I have done that for a few lazy dinners. And pulling up potato plants and rooting around for those wonderful tubers, is like finding buried treasure.

Glenn brought in a couple peaches today, so it won’t be long before we see them at markets and CSA. Glenn and I scouted most of the farm the other day and things are looking good. I always appreciate the greens and the onions the most, though tall corn is majestic and there’s something very nostalgic about rows of apples trees covered with fruit.

Eat well, Geneviève Stillman

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CSA week 4, 2015

You MAY have these things: Summer squash of some variety or color, lettuce (of some variety), beans, cucumbers of some variety, chard or beets, beans or peas of some variety, some kind of berries, kale… It is still early in the season, but now that we are picking more variety, you will start to see some of the greens available as a choice.

lettuce and greens growing

lettuce and greens growing

Some of you are asking about coming to the New Braintree farm. Here’s the recap: You are welcome most anytime. Please email me in advance, if you can. I will try to leave a farm map out for you – that way you can navigate to the crops of your choice. Please park on our driveway and do not drive into the fields. Otherwise, you can roam freely and happen upon what you like 😉 As I said last week, you can pick anything you like and only ask you to please be fair to the farm if you would like anything in quantity. I had a few members come last week and I think they really enjoyed seeing the farm and how thoughtfully their food is grown. I really enjoyed seeing a very young, sweet face with strawberry juice on it!

This is great salad weather and I find many salads become the full meal when I add a little grilled steak or fish or whatever. I also LOVE kale salad, sometimes with a little quinoa – yum! There are several kale salad recipes on the blog, but oddly, I have never put up the one I make. here it is, but I will post separately too!

Kale Salad

  • one bunch of kale cleaned, ribs removed, and chopped fairly small.
  • 1/3 cup olive oil
  • 1 TB balsamic vinegar
  • 3 TB fresh lemon juice
  • 1 TB Dijon mustard
  • 1 tsp coarse salt (start with less if that sounds like a lot)
  • At least 1 clove of garlic
  • Fresh black pepper, to taste
  • Whisk the above together and pour over kale. I mix it well with my hands to make sure everything is well coated. It is best if it can rest for a little bit before eating and the kale gets all soft and wilty. Sometimes I add a cup or so of cooked quinoa. It is even better the second day, but it has never lasted beyond that 😉

Farm Dirt

Purple beans..taste like the green ones but don't cook them for too long ;)

Purple beans..taste like the green ones but don’t cook them for too long 😉

It is a joy to be harvesting wonderful beans now – and SO early! This is the time for cucumber or squash preserving, so let us know if you need a case; we will give you a hefty CSA break 🙂 I make a lot of chocolate zucchini cake, zucchini squares, and zucchini bread and freeze it…so handy all winter. My kids pack zucchini squares in their lunch – what a great snack! Speaking of snacking, I want your recipes! Please let me know if you have your own blog, Pinterest, etc for me to link to. Your fellow members may really enjoy your personal CSA experience. Also, don’t be shy about asking out loud what to do with something…you’ll find fellow members will pipe up and give you advice.

We’ve been seeing bear tracks, but not the bear…good thing the bee hives are surrounded by electric fence 🙂

The Barn Swallows fledged last week and are already looking to nest again. We counted 6 male Rose Breasted Grosbeaks at the feeder yesterday! That was amazing!!! The most exciting wildlife last week was listening to the Bob White Quail sounding around the house – we had not heard one for 15 years or so. Then he even made an appearance on the 4th, walking right along the back yard! So sweet 🙂


picture from ALLABOUTBIRDS.ORG ..I did not have my camera

Geneviève Stillman

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CSA Week 3, 2015

Squash and cucumbers! 🙂 If you get a bunch of small greens with the little roots attached, it is arugula.

member Kelly holding her mystery green

member Kelly holding her mystery green

Picking loads of summer squashes, see the other side for varieties, and now lots of cucumbers. Look for the regular slicing cukes, as well as the smooth skinned Divas, small pickling cukes, and lemon cukes (round, yellow heirloom cucumbers named for their looks). All of the cucumbers are equally perfect for snacking, salads, or pickling. If you have any projects that involve a lot of cucumbers, please let us know so we can accommodate you. Pickles, for example, are really not difficult to make and keep forever; also they are a fat free food and very healthful to eat. I keep a pickle jar in the fridge and add all sorts of things to it: peppers, any kind of cukes, onions, squashes, beets… When you have them on hand, it is wonderful to add a dish to your table to serve as a condiment or on your salads. Start planning now if you will be putting food by and watch for my posting when to bulk order a particular crop. I made a lot of kale broth for my kids when they were babies/toddlers. Wash the greens thoroughly (I use the stock pot I am going to make the broth in by filling it with water and a little salt. Leave the bunch intact (not removing the elastic) and immerse the leaves into the water, splosh around, up and down motion to agitate any dirt/dust/creatures off the leaves. Remove the leaves from the pot (in my case I never really let go of them) and pitch the water. Rinse out any dirt that may have clung to the bottom of the pot, remove elastic and drop kale into the pot, cover with new water. Simmer, covered for 20-30 minutes. Discard the greens and strain the broth if necessary. Ready to use once cooled. You will find it is quite sweet and when in a bottle or sippy cup, it goes undetected when mixed with a favorite juice. I dilute it with more water if serving alone. Kale is high in calcium, potassium, vitamin K, C, A, iron… and the broth contains it all! If you think you are not a fan of kale as an adult, you can do this for yourself and use the broth instead of other liquids for making soup, smoothies, rice…. We use the whole leaf for smoothies – see recipe on the blog.

Meanwhile, all I want this week are kale chips. One of our members said she was making beet green chips for her kids and they refer to them as green potato chips. I like it!

If you find yourself swimming in greens and hope to enjoy them later, blanch your greens for 2 minutes, drain thoroughly and pack on freezer bags/containers. Or, make a big recipe and freeze the leftover for a quick meal/side dish later. I use mine for calzones in the winter 🙂
Check out Pizza-Style Greens (my kids love this) on the blog

Also Fresh Summer Squash and Cucumber Salad (do you have a mandolin?)

Check out beet burgers with caramelized fennel or Zucchini Bread with Oats on the CSA pinterest board. 

Be sure to send me what you’ve been cooking…your fellow members can benefit from your good recipe experiences 🙂

Farm Dirt

OK, it can stop raining now. I am writing my letters on Sundays this year, as the week begins Mondays now. We’ve had some heavy rains that are wreaking havoc with the berries. We also seem to be in a cycle of nasty, windy rain on Sundays…so at least I am not missing anything fun outside while I sit at my desk J We have started picking beans and raspberries. Unlike so many other CSA programs, we pick your beans for you and you will be seeing them soon! Raspberries are one of those items you will not see in your box, as they are so dear, BUT, we encourage you to venture out to the farm, where you can pick yourself some berries and some beans too. We get calls all the time for you pick, but we are not open to the public – that’s just one of the fun perks of being a CSA member. Please let me know if you are coming and new to the farm, so I may leave you a map.

20150603_190904

I finally started getting up to date on the blog, so you can find these letters here, as well as pictures and access to other recipes.

Eat well,

Geneviève Stillman

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CSA Week 2, 2015

Handy info out there: Stillman’s Blog, the Member Connect Page on the blog, Stillman’s Farm facebook page, and my CSA & recipes Pinterest Boards.

The month of June has flown by and I find myself not current with the blog at this point. Truth be told, it’s been a little crazy around here. BUT, this a great time to visit the farm (because the weeds are still under control ;)), so come on out and explore your New Braintree farm a little, pick your own peas, greens, berries…

You MAY have these things: strawberries, lettuce, beets (Chiogga (red&white), Forono (long dark), Golden, White, Ace(dark red)), chard of some color (white, yellow, pink, red), I saw some shell peas being harvested, so you may have them in your box or as an option, kale of some type, and perhaps something else green. Lots of folks got fennel last week and I imagine it will appear again this week. This fennel is grown for its bulb, which is lovely julienned for a salad or even roasted with your beets. The beets are incredible right now. Did you know beets can naturally lower your cholesterol and blood pressure? Several studies show that drinking beet juice or eating beets can lower blood pressure 5 points for 24 hours. Cool, right? They are high in potassium and nitrates – plus, they are just downright yummy! The greens are high in potassium too 🙂 Try roasting your beets if you haven’t already done so. I quarter mine and toss them in olive oil and a little seasoning. The summer squash are coming in, so expect to see them in several forms. All the tender squashes, harvested now, are referred to as summer squash: we grow yellow straight neck, zucchini, golden zucchini, the light green cousa, patty pan (little UFOs) and Costata Romanesco, a ridged green variety. Use them interchangeably in most any recipe calling for anyone of them 😉

Eight Ball, Cousa, Golden Zucchini, Patty Pan summer squashes

Eight Ball, Cousa, Golden Zucchini, Patty Pan summer squashes

More about fennel: It is high in vitamin C, potassium, folate, and fiber. Sounds like a super combo with beets, eh? Did you know the Greeks called it marathon and it actually was growing in the field where the epic battle was fought? Yep, the Battle of Marathon. It was also awarded to Pheidippides after his long run. The bulb is good raw or cooked, the leaves are nice for seasoning, the stems not so useful.

We could use some volunteer help at several of the CSA locations. I will try to get a sign up sheet going. It is not hard and it’s fun to help other members and it helps us a lot. It is also good perspective 🙂

To reiterate from last week: please pick up your box every week, return your boxes without destroying them, read your letter, email us with questions (after you have read and re-read your letter ;)), login to your farmigo account to make contact and pickup changes, and have fun with all the goodies!

Farm Dirt

Tons of Rose Breasted Grosbeaks around! So lovely! The hawks have been busy on the farm and Mr. Red Tail took our oldest hen last week…serves us right for letting them out to play 😦

The corn is in silk, so that is pretty exciting around here! The tomatoes are ripening and Faith asked for a grilled tomato and cheese yesterday and I was able to give her one 🙂

We have gotten some timely rain and are watching the crops grow.

purple snow peas

purple snow peas

I have been traumatized this Father’s Day by the blue screen of doom on my computer. Painfully long story short, I had to wipe down my computer and start over today, so I am in a super good mood 😉 If I missed you somewhere along the way, it was unintentional. I am sure it will help to tell you neither Dell nor Microsoft have any idea what happened.

Hey, we’ve made it to week 2!!! AND the veggies and berries are AWESOME! So, we’ll take the computer nonsense in stride 🙂

Eat well,

Geneviève Stillman

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Chard and zucchini casserole

20150616_161602

Chopped chard and summer squashes cooking in my huge skillet.

 I somewhat manufactured this the other night: I used chard, but kale would work, I used cream cheese and farmer’s cheese, a summer squash and zucchini. It is almost like Alfredo…If you don’t want pasta, use more chard and squash 🙂 Have fun with this idea!!!!!

1 bunch chard                                     8 oz cream cheese or other soft cheese

2 squash                                              4 oz mozzarella, shredded

1 small onion                                       8 oz small pasta, cooked

¼ cup parmesan                                  s&p to taste

Minced garlic to taste                         some kind of oil

Chop the chard, very finely, without any heavy stems, dice two of any summer squash/zucchini, mince the onion. Heat a few TB of oil in sauté pan, add onion and garlic, then squash, then chard. All should be fairly tender before taking of the heat. In a greased casserole, add cooked (and drained) pasta, cooked veggies, stir in all the cheeses. Bake for 10-20 minutes at 350 degrees…it will be bubbling.

swiss chard casserole

chard and squash casserole with a side of snow peas

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