We are experiencing a lot of issues with our boxes. I know it doesn’t seem like a big deal, but once a box is ripped, it will not function well. PLEASE ask for guidance if you notice your box is ripping or you feel like you might not know how to open it. Each box costs $1.35-1.80. If you are ripping your box every week it is an extra $21+ for the season, and no, we don’t calculate that into the box price. We love you, really, but please don’t destroy the boxes J Check out Faith’s YouTube video for help: stillmans farm box or http://www.youtube.com/watch?v=OeG3qIKsO24

You MAY have these things: Summer squash of some variety or color, lettuce (of some variety), beans, cucumbers of some variety, chard or beets, possibly a tomato, beans of some variety, blueberries?…

The following is recycled from last year…but still seemed appropriate. Check it out on the blog:

Srirachi Refrigerator Pickles, made with the chard stems

Swiss Chard Fritters

Chard Stalks Humus

Grilled Zucchini or Summer Squash

Cut off ends of squash, then slice lengthwise into 1/4 ” strips. Brush both sides with olive oil, sprinkle with S&P. Grill over medium hot fire, turning once, until marked with grill stripes (probably about 8-10 minutes). Serve at any temperature. We like to drizzle with a little balsamic vinegar and serve with steak or on salad.

grilled cousa


Make your own Tsatsiki sauce for dipping, meats, sandwiches…

TsatsikiGourmet | May 2008

Yield: Makes about 1 cup

  • 1/2 medium cucumber, peeled, seeded, and diced
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 cup plain yogurt (preferably goat’s or sheep’s milk)

Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.

Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.

Squeeze out any excess water from cucumbers with your hands, and then stir cucumbers into yogurt mixture. Season with salt. ————-

Some of you are asking about coming to the 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. 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.

About Cucumbers

We grow a lot of cucumbers. You WILL see the regular slicing and pickling cucumbers, and MAY see the very smooth skinned, dark green Divas, as well as the heirloom Lemon cucumbers (round, yellow balls). You do not need to peel any of our cucumbers, so it is by preference. We do not treat them with anything to preserve them or paraffin – as so many supermarkets do, yes, even WF.


**If you feel like it, and it is not necessary, you can lightly salt the sliced cucumbers and let them drain, after ½ hour or so, you can squeeze the extra liquid out of them and your refrigerator pickles or salads may be less watery. If I want the salt off, I give them a rinse, squeeze them out and pat dry. This is often useful for tea sandwiches 😉

Farm Dirt

We are picking a little corn, so you will be seeing it soon in your boxes. Also, the tomatoes are starting to come in for real and I hope everyone will have a tease this week! Eventually there will be a lot…most of you know that J 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, Glenn’s Savannah cat loves his vegetables. It seems like there is a new thing destroyed daily – spinach, corn, squash, cucumbers…

You can see pictures on FB…and it is amusing.

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.

Meanwhile, Bluebirds and Barn Swallows nested again and busy. There are several  grey fox in the area and it is great to see our native fox in action! The red fox are pretty, but not local 😉

eat well,

Geneviève Stillman


One thought on “CSA Week 4, 2014

  1. Hi,

    I thought you might enjoy this recipe for vegetarian beet burgers.  It’s a fun way to use the beautiful varieties of beets you provide in the CSA boxes.  Even my two boys love the burgers!  🙂

    Best, Cathy LeDuc

    Black Bean and Beet Burgers (From beginwithinnutrition.com)

    black bean and beet burgers – BeginWithin Nutrition               black bean and beet burgers – BeginWithin Nutrition The temperature got into the balmy 50′s this past week and spring is in the air…kind of, until tomorrow when the next snow storm hits!  After a polar vortex… View on http://www.beginwithinnutr... Preview by Yahoo  

    black bean and beet burgers   Print makes 8 patties Author: BeginWithinNutrition Recipe type: Main Cuisine: Vegan Ingredients * 2 cups cooked black beans * 2 beets, peeled and cut into small chunks * ½ cup oat flour * 1 clove garlic, minced * 2 teaspoons apple cider vinegar * 2 teaspoons dijon mustard * 1 teaspoon paprika * 1 teaspoon cumin * sea salt and pepper to taste Instructions 1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 2. Add cooked black beans into a food processor, pulse a few times until beans are chopped and a paste is formed (you can also mash with a fork). Remove from food processor and add to a large bowl. 3. Next, add beets to the food processor and pulse until finely chopped. Remove from food processor and add to bowl with bean mixture. 4. Add oat flour, minced garlic, apple cider vinegar, dijon mustard, paprika, cumin, sea salt and pepper to mixture. Stir until well combined. 5. You should be able to handle mixture and form into patties. If mixture is too runny, add a tablespoon at a time of oat flour until desired texture is reached. 6. Using a ¼ cup scoop, use hands to form into patties. 7. Place on parchment paper and cook for 25-30 minutes or until edges are crispy. Sandwiched between a gluten free bun and topped the burgers with a simple cilantro aioli.  Just mix together a dollop of vegan mayonnaise, chopped fresh cilantro, squirt of lemon juice and pinch of sea salt.

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