CSA Week 12

This week you MAY have Paula Red or Molly Delicious apples, tomatoes, onion, lettuce, peppers, hot peppers, eggplant, broccoli? carrots?

The peaches have been amazing! What a gift 🙂

Molly Delicious are an heirloom apple variety, also known as Sheep’s nose. If you think you don’t like Delicious varieties of apples, just hang on a moment and try these. If calling them Sheep’s Nose makes it better, then go with it 😉 Oh, and just wait until the Golden Delicious!!! Once of the best apples on the farm!

As I said last week or so, it gets really hard to know what will find its way into the boxes and bags later in the CSA season. I just found out a lot of you have gotten kohlrabi already this season —I don’t think I wrote about it, but oddly I did not receive any questions about what it was, LOL. So, we were right, we have the brightest. most educated CSA members around!!! I do believe there will be another round of kohlrabi in the near future. Did you know it is actually a swollen stem and not a root or tuber?

I see some carrots being added to the bags—don’t forget they come in all sorts of colors. And, yes, they are roots 🙂 The oldest known carrots were white and even the purple, red and yellow varieties were used by the early Egyptians (cool right?). Orange carrots did not arrive on the scene until the 16th or 17th century. Most of the carrots available at market today were developed after 1950.

Coming soon should be the first winter squash. Did I previously mention the entire field got hammered by hail? Once the leaves were destroyed, all we can do is try to keep disease out and let whatever sized up finish ripening. Growth is over. You will see some dings and scars on the squash skin, but that won’t hurt anything, it’s just cosmetic.

CSA Week 12

This week you MAY have Paula Red or Molly Delicious apples, tomatoes, onion, lettuce, peppers, hot peppers, eggplant, broccoli? carrots?

The peaches have been amazing! What a gift 🙂

Molly Delicious are an heirloom apple variety, also known as Sheep’s nose. If you think you don’t like Delicious varieties of apples, just hang on a moment and try these. If calling them Sheep’s Nose makes it better, then go with it 😉 Oh, and just wait until the Golden Delicious!!! Once of the best apples on the farm!

As I said last week or so, it gets really hard to know what will find its way into the boxes and bags later in the CSA season. I just found out a lot of you have gotten kohlrabi already this season —I don’t think I wrote about it, but oddly I did not receive any questions about what it was, LOL. So, we were right, we have the brightest. most educated CSA members around!!! I do believe there will be another round of kohlrabi in the near future. Did you know it is actually a swollen stem and not a root or tuber?

I see some carrots being added to the bags—don’t forget they come in all sorts of colors. And, yes, they are roots 🙂 The oldest known carrots were white and even the purple, red and yellow varieties were used by the early Egyptians (cool right?). Orange carrots did not arrive on the scene until the 16th or 17th century. Most of the carrots available at market today were developed after 1950.

Coming soon should be the first winter squash. Did I previously mention the entire field got hammered by hail? Once the leaves were destroyed, all we can do is try to keep disease out and let whatever sized up finish ripening. Growth is over. You will see some dings and scars on the squash skin, but that won’t hurt anything, it’s just cosmetic.

Molly Delicious
kolrhabi
kohlrabi

Two more weeks of CSA extension option!

CSA is going so awesome, why not keep things rolling until Still Life Farm winter CSA begins!!! Add two more weeks to your 16!! (we are on week 10 this week) We are offering an extension to current CSA members of an additional two weeks for $60. That way you will have your winter squash, Brussels sprouts, apples and other fall crops. It’s simple, just complete your purchase for 2 more weeks and we will keep you on your existing list. These two weeks will blend seamlessly filling the gap between our Summer CSA and Still Life Farm’s Winter CSA.

With all the payroll increases, we are increasing the regular 16-week, CSA price to $500…

This is still far more competitive, price-wise, than many other area CSAs, especially when one considers the variety (including fruit) and value of what we so enjoy providing to you.

Since it is almost time to start signing up for next year, we are offering some bundle options. Curt and Halley Stillman, at Still Life farm, still have a few spots open for their wonderful Winter CSA (5 deliveries, once a month) More here

Here are the bundle options:

  • 2 week CSA extension + 2021 16-week CSA for $476 (early discount of 15% off both the 16-week CSA and the two week CSA extension (that’s $75 off CSA and $9 off the two extra bags :))
  • 2 week CSA extension + Winter CSA for  $350
  • 2 week CSA extension + Winter CSA + 2021 16-week CSA for $766 ($290 for Winter CSA + early discount of 15% off both the 16-week CSA and the two week CSA extension (that’s $75 off CSA and $9 off the two extra bags :))
  • Just interested in the Winter CSA right now? Then sign up directly with Curt and Halley for ease. Still Life Farm Winter CSAl

Coupon 15OFFCSA will be automatically applied at checkout for 2 weeks + Summer CSA (with or without Winter CSA)
Coupon 15OFFEXTRA will be automatically applied at checkout for 2 weeks + Winter CSA

Woot!

Don’t want any more CSA bags this year and not ready to sign up for next year? No worries! We will still be offering our 15% off discount to returning members through November. The early sign up discount offer will go out to members later in October. Also, you can always sign up for Still Life farm Winter CSA or Stillman Quality Meats meat bucks whenever…we just wanted to offer a special deal for right now. The special bundle offer expires October 10.

Recipes

I made vegetarian chili the other night, Glenn wasn’t even missing the meat! Here’s a link to my standard recipe, but, since you all know my recipes are merely guidelines, this is what happened last night:

Vegetarian Chili – September style

Mince:

  • 3-4 garlic cloves
  • 1-2 hot peppers (I used a whole Anaheim and a Hungarian Wax)

Chop small:

  • 1 medium onion
  • 1 eggplant
  • 2  tomatoes
  • 2 peppers any color
  • 2-3 any summer squash

also

  • 1/2 tsp. dried oregano
  • 2 Tbs. chili powder (would have used more, but was out!!!)
  • 1/2 tsp cumin
  • salt to taste
  • if you have corn laying around, cut the kernels off and add to the cooking veggies or sprinkle on top of finished chili bowl for tasty garnish?

Heat oil in large frypan or 4 qt pot. Sauté onion and peppers for few minutes; add garlic, chili powder, cumin, oregano and saute for for a few minutes more. Basically, I am chopping the next veggie while all the sauteing on going on. Add squash, eggplant, tomatoes and corn (if desired), stir around, cover and simmer about 10 minutes. You should have enough liquid with the tomatoes, but stir from time to time to prevent sticking. I had some gorgeous liquid by the end of cooking, so I thickened with a little brown rice flour (would have used corn flour, but only found corn meal in the pantry) which made it perfect for serving over yellow rice!

You can chop your veggies however you like, but I like to go for small pieces that will cook quickly but keep the tooth I look for in chili. The eggplant really added a nice texture but shiitake mushrooms would serve the same purpose if you can’t do eggplant 😉

NOT meat! Veggie chili with yellow rice

 

Member Aimee sent me this recipe a couple years ago, I like it! I don’t peel my fruit and often use peaches 🙂

Tomato & Nectarine Salad

(adapted from Boston Globe http://www.bostonglobe.com/lifestyle/food-dining/2015/08/18/recipe-for-lamb-spiedini-with-peach-tomato-and-mint-salad/Y2cdZ4ZU1QVu8fMXfu2fIJ/story.html)
2 T red wine vinegar
Salt and pepper to taste
3T olive oil
2 large tomatoes, seeds squeezed out, chopped
1 cucumber, peeled and seeded, chopped
3 nectarines, peeled, chopped
2 sprigs fresh basil, minced
In a salad bowl, whisk together the vinegar, salt, and pepper. Gradually whisk in olive oil. Add the tomatoes, cucumber, nectarines and basil.

Here’s an Asian inspired slaw from member Laura:

  • 1 kohlrabi
  • 1bunch carrots
  • 1 bunch radishes
  • 1 jalapeno pepper (optional)
  • 1/4 cup Thai/Vietnamese fish sauce (aka nam pla or nuoc mam; available at Asian food markets etc.)
  • 1/4 cup seasoned rice vinegar (ditto)
  • juice of one small lime
  • 3/4 tsp sugar
  • 1 tsp red pepper flakes (optional if not using jalapeno)
  • 8-10 leaves fresh mint, if available, or Thai basil, if available, sliced in ribbons

Peel kohlrabi and julienne (cut into thin matchsticks), along with the carrots, radishes, and jalapeno, if using.  (It helps to have mechanical help for the julienning, such as a wicked mandolin.)  The kohlrabi should slightly dominate the radishes and carrots.  Mix together the fish sauce, rice vinegar, lime juice, sugar, and red pepper flakes if using, pour over the vegetables, and toss till vegetables are thoroughly coated.  Marinate and chill for at least 1/2 hour or until dinner is ready, garnish with mint or Thai basil.

If you don’t like fish sauce (if you like pad Thai and other Thai food, then you probably do) you might substitute soy sauce.  In that case I’d omit the lime juice, sugar, peppers, and mint/basil, and instead add to the soy sauce and vinegar a couple of tablespoons of water and a tsp. or so grated fresh ginger, and sprinkle on a few drops of Chinese toasted sesame oil before serving.

From member Rachel…she got raves at the Open House pot luck for this:
Rachel’s kale salad recipe:
Lacitino kale works best, but any kind is fine

Take off the stem and slice into very thin ribbons. Toast 1/4 c of pine nuts (although I’ve done it with walnuts, sliced almonds or pecans), toss with olive oil and lemon juice. Add 1/4 c currants (although I’ve also used raisins and craisins) add Parmesan cheese. Salt and pepper to taste.

It actually gets better the next day.

Also check out:

Beet and Beet Green Risotto with Horseradish from member Jenn
Cabbage and Apples Braised in Cider ~ Cooks Illustrated
Toasted-Oat Shortcakes with Basil-Scented Peaches

Farm Dirt

The farm welcomes new Border Collie, Josie, to join the madness and mayhem here. Tuesday she gets to play with Kip (the actual human baby and Finn, the Border Collie baby). Spencer, the grown Border Collie is not having it. Josie is a header by nature, which means she will rarely be kicked by a cow but she will be bumped into by a lot of humans in her attempt to herd them;)

We got to see quite a few Nighthawks last week as they migrated for the season. Some years we see thousands flitting and lilting across the evening sky. It is a ritual to sit out and watch for them the last week of August. It seems like salsa making and canning tomatoes coincides with Nighthawks and back to school. Halley and I spent a day peeling and processing tomatoes and salsa. It’s a huge job—especially when I try to get both done one the same day. Who knew canning jar lids would be the next toilet paper. Fortunately, to quote Halley, “You were hoarding before hoarding was cool.” Blessedly, I had a pretty good stash of jars and lids on hand. I did not do a good count, but I’d wager we got about 40 quarts of tomatoes and 16 quarts and 20 pints of salsa put up. I am hoping to bust out a few more tomatoes maybe tomorrow. it has been quite a tomato season and I am thrilled and amazed to see the harvest continue.

This is the time of year I reflect upon the wisdom of a dear friend. Stephanie, who lives just down the hill from us, is 95, served in WW II, met her husband of New Braintree while he also served. I cannot begin to tell her story, and if there was a woman or young woman looking for a pinnacle of strength to emulate, she’s it. When “putting by” season is upon me, I ALWAYS think of a couple stories that she shared with me about her mother-in-law. I will share one here that all my long-timers will recognize:

Oh to complain about providing for the family! Think how easy we have it now with our food processors, electric or gas stoves, and freezers. There are things I choose to freeze because they taste better and it is easier than canning. Every year I think of my dear friend Stephanie and a story she told me about her Mother-in-law: It seems her Father-in-Law returned from market with 10 baskets of peaches that were dead ripe…meaning the next day they would be spoiling. It was late in the day, but after supper, Mother started in on them. Stephanie, being large with child, went off to bed. In the morning, she woke to find all the peaches had been put up…it must have taken all night, and that was with a wood cookstove in August! I figure it would have been 150-200 quarts. Stephanie later told me she counted 2500 quart jars (of everything that had been put by) in the cellar that year. Plus I bet there were crocks of meat and kraut. A tremendous achievement for anyone keeping the house and pantries stocked! What work ethic!

I finished up the tomatoes at 9:30 or so and wondered how someone my senior (well, maybe not) managed to pull an all-nighter canning at least 4x what we did! It is a testament to those that feed us/keep us fed. I’m not competing, I am merely marveling at one woman who came before me who was obviously a strong, determined, capable person that likely had no idea that her perseverance would light a fire under any other young women. Kudos!

 

Eat well,

Geneviève Stillman   

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