Stone Soup
The Newsletter of Stearns Farm CSA
July 24, 2010 Volume 11, Number 8
In This Issue:
| ON THE STAND THIS WEEK: head lettuce; carrots; summer squash, zucchini, and patty pans; cucumbers; beets; red cabbage, savoy cabbage; sweet peppers, hot peppers; eggplant; mini onions. PYO: braising greens of chard, kale, and collards; cherry tomatoes; tea herbs; culinary herbs; edible flowers; a bouquet of flowers. COMING UP: melons, early red potatoes, sweet onions. |
From the Field: Garlic Galore/Casey Wiggins
photo by Casey Wiggins
photo by Casey Wiggins
Another preventive method against weeds is flame weeding. Flame weeding is a form of thermal weed control. It uses propane gas to a produce a controlled flame that briefly passes over weeds, searing the leaves and causing them to wilt and die. It is preformed when the weeds are very small. We do this mostly for carrot, parsnips or other root vegetables a few days before the crops emerge from the soil. This week we flame weeded eight winter carrot beds.
photo by Casey Wiggins
Lastly, cherry tomatoes have been added to the pick-your-own this week, and I highly recommend taking the time to grab some. They are delicious! Thank you again to everyone who came out to harvest garlic or just to help with any of our other work. It is so nice to work with so many different people who share a love for good farming practices and most importantly, good food! See you soon!
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Vegetable Showcase: Zucchini/Donna Savastio
Probably the best known of the summer squashes, zucchini is a type of narrow squash that resembles a cucumber in size and shape. Archaeologists trace the origins of summer squash to Central America, dating back to 5500 BC, where they were an integral part of the ancient diet. Within 50 years of the European colonization of the Americas, summer squash varieties were introduced in Europe. It is believed that the Italians then developed zucchini, which they call zucchino, which means “small squash.” Squash is a member of the cucurbita family, which includes melons, pumpkins, cucumbers and gourds. It has smooth, edible thin skin that is either green or yellow in color and can be striped or speckled. It has tender flesh that is creamy white in color with its seeds inside. Its edible flowers are also delicious and are often used in French and Italian cooking. George Washington and Thomas Jefferson were squash enthusiasts who enjoyed growing them in their gardens. Zucchini is probably the most popular of the summer squashes, with its fast growing nature and incredible versatility in cooking.
Zucchini is a rich source of nutrients, especially beta-carotene, folic acid, and vitamins C and E. They contain healthful minerals including potassium, iron, calcium, magnesium, phosphate, copper and zinc. Research has shown that squash seeds also contain traces of cancer-preventing substances which inhibit activation of viruses and carcinogens in the digestive tract. Because of its high water content zucchini is very low in calories, only 18 in a half cup serving. Definitely wash your zucchini but don’t peel it—most of the nutrients are found in the skin.
Zucchini has amazing versatility and can be prepared so many different ways. It is lovely alone or mixed with other summer squashes of various colors to create very attractive, colorful presentations. It also can be steamed, boiled, added to summer soups and vegetable chili, Asian stir-fries, baked, fried, turned into fritters, stuffed, sautéed and grilled. Because it pairs well with so many different ingredients and has such a healthy nutritional profile, amazing versatility and ease of preparation, you can be sure to enjoy it often throughout the summer!
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Herb Garden Showcase: Borage/Nadine Salisch
photo by Nadine Salisch
Borage flowers are said to have mildly anti-inflammatory and hormone-balancing properties, which may be attributed to the active compounds bornesit, allantoin, and the potassium salts they contain. Traditionally, they have been used to positively affect rheumatism, menopausal problems (hot flashes) and as an expectorant during cough season. Dried borage leaves contain small amounts of pyrrolizidine alkaloids, which are liver-toxic and carcinogenic in higher doses than contained in the fresh plant. The leaves should therefore not be used dried or eaten regularly or in large amounts. Nowadays, most borage is commercially cultivated as an oilseed, as borage seeds are high in gamma-linoleic acid (GLA, 17-28%) and other fatty acids. The composition of these fatty acids in borage seed oil (or starflower oil, as it is frequently called) has proven to be beneficial in the treatment of eczema and ectopic dermatitis, and therefore can be found in body products recommended for these conditions.
Fresh borage leaves are a traditional ingredient of Spanish and German cuisine. In the North Italian region of Liguria, borage is used to flavor stuffed pasta such as ravioli. Borage leaves have a subtle cucumber-like flavor and are a nice addition to fresh summer lettuce and cucumber salads as well as soups, especially the cold Spanish gazpacho. In Polish cuisine, they’re also used to flavor the brine for pickling cucumbers.
The flowers, which have a sweet honey-like flavor, are exceptionally beautiful as an edible decoration of salads, drinks and dessert. Try adding them to your ice-cube trays when making ice cubes! Known in Iran as “gol gavzaban,” dried borage flowers are also used as an herbal tea known to have calming and stress releasing effects.
Borage flowers are highly popular with bumblebees and honeybees, which lends borage popularity with farmers and beekeepers alike. On sunny days the borage plants in Penelope’s Garden are covered with bees enjoying their sweet nectar – it’s quite a treat to watch! Due to this popularity with bees, borage increases pollination of crops and therefore is said to improve crop productivity. It’s also been reported to repel a frequent unwelcome guest in tomato beds: the tomato hornworm. Borage is therefore an integral player in companion planting and integrated pest control. Come by Penelope’s Garden and visit this often underestimated guest!
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Field Report: Garlic Harvest/Christina Rice
photo by Christina Rice
photo by Christina Rice
photo by Christina Rice
photo by Christina Rice
Out in the field everyone shared stories of farm experiences and favorite garlic recipes. Sharer Mark Kelly explained how he creates a summer salad of raw chopped garlic, lemon zest, and olive oil mixed with raw summer squash, basil, and lemon juice. Others talked about the many health benefits of garlic, including its use in fighting cancer, heart disease, and healing infections. Several sharers marveled at the few garlic scapes that had escaped harvesting and bloomed into bright red seed pods (most scapes were harvested earlier in the summer to encourage the plants to put more of their energy into growing the garlic bulbs). It was a day to celebrate one of nature’s greatest super-foods.
photo by Christina Rice
photo by Christina Rice
For lunch, workers sat down together to enjoy an aromatic stone soup of farm picked carrots, beans, squash and cooking greens mixed with lentils as well as a refreshingly cool and sweet beet and coconut curry salad. Then it was back to the field to finish harvesting the last two rows.
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Poetry for the Season
Sharer Jim Guinness thought these two poems are particularly apropos at this point in our summer season. Look inward, and consider—have you become one of the squash people?
“Squash in Blossom”/Robert Francis
Sunflower, not squash blossom, by Kathy Powers
How lush, how loose, the uninhibited squash is.
If ever hearts (and these immoderate leaves
Are vegetable hearts) were worn on sleeves,
The squash's are. In green the squash vine gushes.
The flowers are cornucopias of summer,
Briefly exuberant and cheaply golden.
And if they make a show of being hidden,
Are open promiscuously to every comer.
Let the squash be what it was doomed to be
By the old Gardener with the shrewd green thumb.
Let it expand and sprawl, defenceless, dumb.
But let me be the fiber-disciplined tree.
Whose leaf (with something to say in wind) is small,
Reduced to the ingenuity of a green splinter
Sharp to defy or fraternize with winter,
Or if not that, prepare to fall in fall.)
“Attack of the Squash People”/Marge Piercy
And thus the people every year
in the valley of humid July
did sacrifice themselves
to the long green phallic god
and eat and eat and eat.
They're coming, they're on us,
the long striped gourds, the silky
babies, the hairy adolescents,
the lumpy vast adults
like the trunks of green elephants.
Recite fifty zucchini recipes!
Zucchini tempura; creamed soup;
sauté with olive oil and cumin,
tomatoes, onion; frittata;
casserole of lamb; baked
topped with cheese; marinated;
stuffed; stewed; driven
through the heart like a stake.
Get rid of old friends: they too
have gardens and full trunks.
Look for newcomers: befriend
them in the post office, unload
on them and run. Stop tourists
in the street. Take truckloads
to Boston. Give to your Red Cross.
Beg on the highway: please
take my zucchini, I have a crippled
mother at home with heartburn.
Sneak out before dawn to drop
them in other people's gardens,
in baby buggies at churchdoors.
Shot, smuggling zucchini into
mailboxes, a federal offense.
With a suave reptilian glitter
you bask among your raspy
fronds sudden and huge as
alligators. You give and give
too much, like summer days
limp with heat, thunderstorms
bursting their bags on our heads,
as we salt and freeze and pickle
for the too little to come.
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Upcoming Events
| August 13-15 | NOFA Northeast Organic Farming Association Summer Conference |
| August 14 | Children's Garden Work Day |
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Our Mission
To preserve the historic Stearns farm as a sustainable all-natural garden, providing locally grown food in partnership between the land, the farmer, and the community
- by using the CSA model
- by providing fair compensation, adequate working conditions, and support to the farmer
- by practicing good stewardship
- by donating excess food to the needy
- by encouraging the community to actively participate in the farming process
- by providing learning opportunities
- by fostering relationships between the CSA and the wider community and
- by providing a beautiful place that is nourishing to body and soul.
Contact Us
Stearns Farm CSA862 Edmands Road
Framingham, MA 01701
(508) 371-4310
| Name | Position | Contact Information | |
| Stearns Farm | Main phone | contact stearnsfarmcsa.org | 508-371-4310 |
| Trish Stefanko | Farm Manager | t8588hotmail.com | 508-887-5649 |
| Rachael Potts | Assistant Farm Manager | vintage.greens.farmgmail.com | |
| Cathy Briasco | Administration | stearnsfarmbriasco.org | 508-358-4167 |
| Sara Abramovitz | Volunteer Coord. | saralarryverizon.net | 978-443-9747 |
| Aliya Ewing | Children's Garden | aliya.ewinggmail.com | |
| Tom Yelton | Webmaster | webmasterstearnsfarmcsa.org | 978-443-5138 |
See Also Public/Staff and Public/Volunteers to contact a specific person.
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Recipes: Zucchini
Fresh zucchini is a sure sign of summertime! It truly is one of the most versatile vegetables around, and pairs so well with so many other ingredients. Don’t forget that it also can be used in baked goods, and gives muffins and quick breads a real lift with its moist texture. Some flavors that go well with zucchini include lemon juice, olive oil, tomatoes, eggplant, white beans, onions, carrots, garlic, parmesan and almost any other cheese, bread crumbs, olives, fresh herbs, tuna, egg dishes, curries, sausages and ham, soy sauce, sesame oil, walnuts, potatoes, apples, corn, added to a succotash with green beans, zested citrus, red and white wine vinegars. I could continue this list but I think you get the idea. I hope you will want to prepare it in many different ways!
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Zucchini Pancakes
Adapted from Barefoot Contessa at Home by Ina GartenThis recipe makes about ten 3-inch pancakes. I like to makes these very small and serve them with fruit salsa or sour cream to have with cocktails. They also make a great side dish instead of potatoes, or could be the main course for a light dinner.
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater, or use a food processor to make very quick work of this. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) The batter can be a bit runny but that’s okay.
Heat a large (10 to 12-inch) sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
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Sauteed Zucchini with Garlic and Lemon
Adapted from Vegetarian Cooking for Everyone by Deborah MadisonServes 4 to 6 as a side dish
This is a quick, easy weeknight recipe for a lovely zucchini sauté.
2 tablespoons olive oil
2 garlic cloves sliced
1-1/2 pounds zucchini, thinly sliced or diced into small cubes
Salt and freshly milled pepper
2 teaspoons grated lemon zest
2 tablespoons chopped fresh herbs- combo of dill, marjoram and basil
Heat the oil in a wide skillet and add the garlic. Cook over medium heat for a few minutes until it just begins to color. Raise the heat a bit and add your zucchini, and sauté until heated through. Lower the heat and continue to cook, turning occasionally until tender and golden around the edges, about 8 to 10 minutes. Season with the salt and pepper, toss with the lemon zest and the herbs and serve.
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Zucchini with Spaghetti
Adapted from The Silver Spoon Pasta published by PhaidonItalians love zucchini, and this recipe is standard summer fare for the fresh zucchini and tomatoes from the garden. Cook the pasta until it is “al dente”, meaning “to the tooth”, which means still a bit firm. Use fresh mozzarella if you can. If you want to leave out the cheeses you certainly could- it will still be delicious! This one should get the kids to eat their vegetables.
3 tablespoons olive oil
1 garlic clove, peeled, whole
1 small onion, peeled and left whole
2 fresh sage leaves
1 celery stalk
3 plum tomatoes, peeled, seeded and chopped
2-2/3 cups thinly sliced zucchini
12 ounces spaghetti
5 ounces mozzarella cheese, diced
1/3 cup grated Parmesan
Salt and pepper
Heat the oil in a pan. Add the garlic clove, whole onion, sage leaves and the celery stalk. Cook over low heat for five minutes. Add the tomatoes and bring to a boil over medium heat, then add the zucchini. Season with salt and pepper, cover and cook for about 10 to 15 minutes. Remove the onion, garlic, celery stalk and the sage. Meanwhile, cook the spaghetti in a large pot of salted water until al dente, then drain and return to the pan. Toss with the sauce, mozzarella and the Parmesan cheese and serve.
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The purpose of this recipe page is to share ideas for enjoying Stearns Farm produce. This year we are going to focus on combinations that use as much as possible of the current week’s ingredients. The arrival of each vegetable, fruit or herb adds to our options for fresh, truly seasonal meals. One of the pleasures of this kind of eating is the chance to flex our creativity and combine our discoveries to keep things interesting and have fun as we prepare and preserve the harvest.
What do you do with your Stearns Farm produce? Please share your recipes, vegetarian and vegan options, family favorites and seasonal menu ideas. Send recipes, questions, tips on storage and food preservation, and other suggestions to dsavastio
verizon.net. Thanks!back to top
Revision 1. Last edited Sat 24 Jul 2010 10:04am by NaomiSofer