You may have these things in your box:  who can be sure at this point? corn, tomatoes, apples, onion, lettuce, winter squash(I saw spaghetti squash Monday), potatoes…not sure what random item will turn up..

This is the last official week for CSA (except for the folks who missed a week for July 4 or Labor Day). Please refer back to your emails in case you are not sure if there is another week happening. We will email you a reminder if you are picking up😊

Hey are you getting my emails?  If you are not, this is a great time to let me know…you DON’T want to miss out on the great coupons for signing up for next season!!!

We are picking beautiful apples: Redcort, Cortland, Golden Delicious, Mac, Macoun and some others. Winter squash is finally happening and you may see sugar pumpkins too (yes, still winter squash). Pumpkins are winter squash but all winter squash are not pumpkins (kinda like that square-rectangle thingy). I brought celeriac with me last week, and I imagine it may show up elsewhere.. Celeriac looks like celery leaves with a funny root/bulb attached. While you can use the leaves for flavoring, they are very tough and are not enjoyable as a crudité. I have been known to use the stems under a piece of meat I am roasting. Anyway, peel the root and cut into sticks for fresh eating, grate for pancake, boil for soup, boil with potatoes and mash together, cut into hunks and roast… Enjoy!

We’ve had such a great season! I would just like to take a moment to remind everyone that everything you received was grown by us, right here. Yep, that includes the PEACHES, berries, apples, lettuce, PEACHES, melons, squash, CORN, tomatoes PEACHES… Also, when we have lots of something, we give it to you in addition to whatever else made up the value of your box. For instance, we enjoy offering hot peppers as an extra, but we do not ascribe a cost to them. We also try not to just shove them into your bag or box, lest you not know and be surprised in a bad way. We had a lovely man pop a grilled ghost pepper in his mouth, thinking it was a shishito, so…

HEY, we are pretty excited about having peaches this year, after suffering through last year. Overall, it has been a fine growing season. As always, it is hard to write about what MIGHT be in your share every week, but that didn’t stop me 😉I am happy to have ANYONE come hang out for a week and try to do better. It’s not just herding cats, but controlling the weather too. Right, it’s hard.

Enjoy the winter squash and other fall goodies. Remember that the squashes and potatoes will keep for a LONG time in a cool, dry place. If any of them start to show a spoil spot, cut off the spot, cook it up and use it or freeze it. If you get carrots or beets, separate the tops from the bottoms right away and the roots will keep in your fridge for weeks. The apples will keep in the fridge for a good long while, as well. We live off our taters until Spring; me breaking off the sprouts along the way. If you keep yours in the dark, you will not be troubled until March or so.


Pumpkin (or any winter squash) Soup  from Genevieve’s kitchen

Sauté 1 medium onion in 2 TB butter or vegetable oil.  Feel free to add 2 tsp. fresh sage, 2 tsp. fresh thyme, and some parsley to the onion if it suits you.  Sprinkle with 1-2 TB flour.  Gradually add 4 cups chicken broth (or vegetable broth) whisking thoroughly.  Add 5+/- cups pumpkin puree (this is a good time to mix squashes such as delicata, buttercup, etc.).  Cook over low 15 minutes.  Add salt and pepper.  Add 1/2 cup cream when finished cooking.  It’s delicious!        OK, don’t have any leftover squash on hand, start as above, add the broth, then add your peeled and chunked squash (5+ cups) and simmer until tender. Puree (I love my immersion blender for this) and enjoy. Adding an apple or two (peeled and diced) near the end of the cooking time is nice (season with a little curry, cinnamon and nutmeg if you like). You can’t go wrong! Yes, adjust the measurements to your squash…I am always feeding big eaters, but 2 cups of squash is perfect for two people!

One of my friends makes her soup by pureeing the squash with a tub of Boursin…YUM!

*Busy cheater cooking alert: I have been known to microwave the small squashes, like Delicata or Sweet Dumpling, for a few minutes, until they feel like a baked potato, then cut open, scoop out seeds (HOT) and eat out of the shell/skin. Again, be sure to pierce the skin before cooking.

Check out Squash Tian on the blog. Also a couple of spaghetti squash recipes another one 😊
Check out Pumpkin Muffins on the blog (also good with any leftover winter squash).
Winter squash basics

Farm Dirt

Gleaning at the NB farm will be happening sometime soon… though, we are greedy and would like to make it to the end of October 😉 I will send out an email, and most likely it will be the day of. Members only please – not your friends and neighbors.

If you live near the city, you will be able to find us at all the markets until the end of October, Copley and JP ‘till Thanksgiving. Sundays too! If you live IN the city, you will find us at Boston

Public Market every day!!!!

Curt and Halley are busy taking Winter CSA signups and Kate is taking turkey orders…Fall and Winter come whether we here are ready or not.

Wildlife – it’s all about the owls, and the immature Bald Eagles flying around the farm, and the owls. OK, it’s all cool. We’ve been hearing loads of Barred and Great Horned Owls the past few weeks. Pretty awesome. The screeching eagles flying over the farm is topping my list too.

I’ll keep you posted about what’s happening on the farm. This summer I have been TERRIBLE about sending summer newsletter emails, but all y’all hear for me every week, so it’s good! I’ll be sending out the early sign up with coupon for next year soon (really soon), so look for that so you can use your returning member status to get the BEST deal on our CSA. I love to hear from you off season, so feel free to drop me a line anytime. Believe it or not the planning for next year is already happening and if you have a crop you’d like us to try, let us know.

From all of us at Stillman’s, we are honored and blessed to grow food for you and thank you for being part of our family. We sincerely hope you have eaten well this summer. Some of you may have a winter CSA you belong to (like ours), some may shop at winter farmer’s markets, some may have a plethora stashed away in the freezer or pantry, and some may go back to the convenience of the supermarket. Whatever your circumstance, we wish you the best in eating well!

Eat well,                                 Geneviève Stillman