Stone Soup
The Newsletter of Stearns Farm CSA
July 31, 2010 Volume 11, Number 9
In This Issue:
| ON THE STAND THIS WEEK: Head lettuce, eggplant, sweet and hot peppers, slicing, heirloom and plum tomatoes, zucchini, yellow squash, pattypans, cucumbers, beets, sweet onions, melons. PYO: Culinary and tea herbs, cherry tomatoes, braising greens of collards, kale and chard, edible flowers, a bouquet of flowers. COMING UP: watermelon, early red potatoes, sweet onions. |
From the Field: The Old Familiars/Kathy Huckins
photo by Casey Wiggins
I was raised with a summer garden, planted on Memorial Day and ending in September. Now after years of farming a spring, fall and the last few years, a winter garden as well, I realize how easy and necessary it is to feed ourselves throughout the entire year. That means that the salads in the winter contain different vegetables, greens, pickled beets and cucumbers, grated roots such as carrots, celariac and onions. Different, but tasty as well.
But we are most familiar with this summer season of vegetables. It is a joy to walk the fields that reveal all that is growing now, especially this year with the wonderful heat that the summer plants love. So, eat at home, make up lots of salads, use creative varieties of herbs, even a few edible flowers and notice the gifts of our fields. August is the friendliest garden month of the year.
After a year without tomatoes, we are even more grateful for this summer signature crop. Our tomatoes fall into four categories: the slicers like Big Beef, Jet Star and this year Pink Beauty; the heirlooms like Jubliee, Black Prince, Stripped German, Zebra and Brandywine; the plums like San Marzano and Amish Paste; and the pick your own cherries and small plums like Sungold, White Cherry and small red plum called Juliet. The crop looks healthy and vibrant. When you walk by give them words of encouragement. They are always grateful for acknowledgement.
Our green peppers are in, the colored ones will come later. All the peppers we grow, with the exception of Islander that starts out purple, begin as a green pepper, often considered immature. Time ripens them to the many colors we will see in a few weeks. There are fewer colored ones because the longer a crop is on the vine, the more susceptible it is to diseases and sun scald. That's why you are seeing colored peppers on the put and take table now. We cull the damaged ones to allow the plants to continue producing their healthy fruit.
Our melons are ripening and what a treat they are. Watermelon will be added this week. Yes, this is a great time of year for eating. This is a great time of year to be at the farm, picking its treasures, soaking in the smells, noticing the colors and seeing what we have here. Our small farm is constantly giving to us. Express your gratitude in any way that fits. Then pick a bouquet of flowers. It doesn't get much better than this.
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Vegetable Showcase: Heirloom Tomatoes/Donna Savastio
photo by Kathy Powers
Heirloom plants are the original open-pollinated varieties that have been in circulation for at least 50 years and can reproduce from seed. The exact characteristics of an heirloom is the topic of some debate, such as how old a cultivar must be to be branded a true heirloom. But all agree that an heirloom must be open-pollinated, which means that pollination has occurred via natural forces such as wind, birds or insects. In the past 40 years we have lost many of our heirloom varieties, along with the many smaller family farms that supported them. The multitude of heirlooms that had adapted to survive well for hundreds of years were lost or replaced by fewer hybrid tomatoes, bred for their commercially attractive characteristics such as keeping well during transport or resistance to cracking. Of course, the other characteristic that commercially-bred tomatoes have is a serious lack of flavor!
Heirloom tomatoes come in many sizes, assorted colors, and different flavors, which greatly adds to their appeal. Dishes that contain several types of heirlooms provide an interesting array for our senses, mixing the varied colors and tastes of the different types. Let me tell you a little bit about the varieties we have this year at Stearns, which include Striped German, Jubilee, Brandywine, Green Zebra and Black Prince. Striped German are the ones that are shaded yellow and red on the outside and have a marbled flesh inside that looks beautiful sliced! Jubilee is the very productive yellow heirloom variety. Brandywine is considered one of the best tasting tomatoes around, with a luscious flavor that has been described as “very rich and loud.” Green Zebra is the green striped salad tomato with a tangy flavor. It is ripe just as the green fruit develops a yellow blush, accentuating the darker green stripes. Black Prince is mahogany brown color, becoming a more orange-red at the blossom end. These tomatoes have a very distinctive, rich and fruity tomato flavor.
Don’t forget that tomatoes have great nutritional value. They are rich in vitamins C and A and provide folate, potassium and fiber. They also contain lycopene, which is thought to be protective against cancers and an inhibitor to heart disease. They are also cholesterol free and low in calories—a six ounce tomato is only about 26 calories.
Heirloom tomatoes are best enjoyed fresh, when their true flavor can be appreciated. They can be used in salads and sauces, as well as cooked into jams or purees. Keep them out of the fridge as they are best stored at room temperature. Be sure to experiment with all of our different heirlooms to see which ones you like best!
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Volunteer Profile: Brian Huckins
It’s 2 pm on a hot July afternoon, and Casey is at the Parkland using the flail mower hitched to the tractor to mow the tall grass around the perimeter of the field. Suddenly, the engine of the mower stalls, and Casey can’t get it to start again. Who do you call? Your equipment manager, of course. And at Stearns Farm that (volunteer) position is held by the First Volunteer, Brian Huckins. The good news is, Brian is at the farm on this day, as he is most days. Before long he has his head inside the flail mower and discovers the bad news—one of the spark plugs on this vintage machine looks like it might be original; it is all fouled up and in need of replacement. Casey breathes a sigh of relief—it’s not her fault that the mower won’t start again. (It rarely is, but when you’re using a piece of machinery and it stops suddenly, your first instinct is to assume you broke it.) The equipment manager for Stearns Farm is the quintessential behind-the-scenes person: he’s around all the time, but not necessarily when you pick up your share. If you don’t already know him, you might not realize who he is, but the spry 66-year-old who seems to be everywhere is an essential part of the farm. He can fix everything, make almost anything, and loves to solve problems.
When he retired from his job as a software engineer in 2005 Brian planned to spend his time blacksmithing and doing metal work, viewing sculptures in parks and museums, and helping out at the farm. He’s done that, but not exactly in the proportions he expected. Most weeks he’s at the farm every day, and even when he’s not on site, he’s always on call.
Brian keeps a fleet of near-antique tractors working, custom-builds equipment for Stearns’ unique needs, does most of the routine maintenance, and trains the crew to use the equipment they need to do their jobs. Stearns Farm owns three tractors: two vintage “cubs,” small tractors that date from 1957 and 1959, and “the big tractor”—the red Massey Ferguson (which is actually pretty small, as tractors go), and is a lot younger (2003). In addition we own a flail mower of undetermined age, a spader, a set of discs (that were crooked when we got them, but after a few visits with Brian were back in alignment and ready to plow); a manure spreader, a Buddingh basket weeder, and a brand-new chisel plow, which we use to break up the hardpan at the Parkland. (There’s a host of hand tools and small machines as well.) All these machines need routine maintenance, most of which Brian does, and some of which he trains the crew to do (check the oil before you start the machine, clean it when you’re done, grease the joints). But changing the oil, replacing spark plugs, and anything else that is required to keep those machines running—-that’s Brian’s job.
photo by Donna Savastio
When he’s not working with the machinery, Brian is always around to lend a hand. He helps with big, unwieldy projects, like getting the netting over the blueberries, or he goes over to Eastleigh Farm to pick up the big tractor that Doug Stephen loaned us (and the load of manure he gave us), then expertly backs that load of manure into the compost piles, for easy offloading (trust me—it’s harder than it looks; the tractor wheels go in one direction, and the wagon wheels go in another). Brian is a tinkerer and a fixer. He started messing around with machines in his garage as a boy and never stopped. He loves to be the one who can make the engine turn over, and he is a patient teacher who is happy to share his knowledge (both Casey and Susan told me this, independently). 
He loves poetry and metal sculpture. So we rely on him to read poetry at all our gatherings, and to build sculptures to beautify the farm when he’s not fixing the machines (there are three Brian Huckins originals on the farm). It’s not quite how he envisioned spending his retirement, but, Brian says, “it’s always a delight to be here, and I need to be useful.” That he is. - Nomi Sofer
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Volunteers: Thank You!
We would like to thank all of our volunteers who have put in additional time this month. Your work is always valued and appreciated. We would like to thank Frann Lawrence, Diane Kelzer, and Mark Kelly, who are always giving extra of themselves. A group from BostonCares visited us again during the month of July and worked in the flower garden; three of the group even stayed for a walking tour of the farm after their work was done. Brian Huckins has been hard at work building our compost windrows while we have the tractor on loan from Doug Stephen at Eastleigh Farm. Emily Wilkins has been working as a teen volunteer this month, and Nick Clayton has been doing our mowing. To all the volunteers who have helped us out: please accept a huge thank you!
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Poetry Corner
Work-for-share Deb Giovanella was inspired by the garlic harvest. Feel free to submit your own harvest haiku.
...You...me...here...the farm...
Molds, grows, sings, eats, whispers...
...You...me...we...the farm.
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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: Tomatoes
The heirloom tomatoes are here! There are so many wonderful things that can be done with them—I am having trouble knowing where to begin! Some obvious things that come to mind include making a colorful Caprese salad with different colored tomatoes, fresh mozzarella, and beautiful basil. There are few things better than an heirloom tomato sandwich on thick chewy bread, a colorful tomato and fresh herb salad or a classic gazpacho. I am going to try to provide you with some ideas for using these gorgeous tomatoes, with the emphasis on putting these beauties forward and letting them shine!
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Uncooked Summer Tomato Sauce
Serves 4This is one of my recipes and it requires gorgeous, height-of-summer tomatoes. It’s wonderful for a hot night and is quick, easy and delicious. Please note that the measurements are a guide- you may want to add more or less of some of the ingredients.
3 pounds tomatoes (you could mix and match the heirloom varieties if you like)
2 cloves garlic, minced
Salt
A few tablespoons of fresh herbs- basil, oregano, flat-leaf parsley, marjoram- whatever you prefer, or mix several together
Freshly grated cheese, ½ to 1 cup (I use Parmesan, Grana Padano or Asiago)
Extra virgin olive oil (about ¼ of a cup)
Your favorite pasta (I use thin spaghetti)
Put your pasta water on the stove and bring it to a boil. (Be sure to salt your pasta water.) Chop and/or thinly slice your tomatoes and add them to a bowl that is large enough to hold all of your pasta later. Sprinkle them with salt- you will need to keep adding some and tasting, and then add more and taste until you feel they are perfectly seasoned. The idea here is that the salt will bring out the liquid in the tomatoes, helping to create your “sauce”. Add your herbs to the tomatoes and let them sit until you are ready to toss them with your pasta.
Once the pasta has cooked reserve a cup of the pasta water, then drain your pasta. Add your drained pasta into the mixing bowl that holds your tomatoes. Add in the olive oil and grate in a generous amount of cheese. You will want to taste and season as desired with salt and fresh ground pepper and perhaps more fresh herbs. Serve immediately while the pasta is warm.
printable version
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Herbed Heirloom Tomato Salad
Adapted from chow.com, the ChowHound
Serves 4 to 6
Pull out the really good extra-virgin olive oil, your best vinegar and some highfalutin sea salt because each of this salad’s few ingredients defines the final flavor. Of course, the most important element is our ripe, beauteous tomatoes! This one is easy, easy, easy!
2 pounds heirloom tomatoes
Sea salt (could substitute Kosher salt)
Extra virgin olive oil
Your favorite vinegar
Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole. Arrange them on a chilled plate and sprinkle with sea salt or kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil and your favorite vinegar (balsamic, red wine, or sherry would be good). Top with a sprinkling of fresh, torn herbs like tarragon, basil, chives, and/or flat-leafed parsley. Serve immediately.
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Panzanella Bread Salad
Adapted from Essentials of Italian Cooking by Marcella Hazan
Serves 4 to 6 as a side dish.
This Tuscan bread salad makes a great lunch or a lovely side dish to almost any meal. It is a truly great summer salad because you have very fresh tomatoes. Be sure to use a gutsy country bread. The anchovies are optional.
1/2 garlic clove, peeled
1 tablespoon of capers, rinsed and drained
2 or 3 flat imported anchovies (optional but delicious)
1/2 sweet bell pepper
Salt
1/4 cup extra virgin olive oil
1 tablespoon of choice quality red wine vinegar
2 cups or so of firm, good bread, crust cut away and bread cut into 1 inch cubes and then toasted under the broiler
3 fresh, ripe firm round tomatoes- our heirlooms will work beautifully here
1 cup cucumber, peeled and diced small
1/2 medium red onion, sliced thin
Freshly ground black pepper
Slivered fresh basil for garnish (optional)
Ready your bread cubes, cut and toasted. Mash the garlic, capers (and anchovies if using) to a pulp, using the back of a spoon against the side of your bowl, a mortar and pestle or a food processor. Remove your seeds and core from the pepper and dice into 1/4 inch pieces. Put the sweet pepper and the garlic mixture into your serving bowl, add salt, olive and vinegar. Toss it all together thoroughly.
Put your bread cubes together with any bread crumbs into a smaller bowl. Add your chopped tomatoes and toss together with a little salt. Let it sit for a bit and then add the bread mixture to your serving bowl and toss everything together. Let the salad sit for about 15 to 30 minutes to allow the flavors to blend.
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Heirloom Tomato Tart in a Parmesan Crust
Adapted from 101cookbooks.com by Heidi Swanson
Makes one 9 or 10 inch tart
This is a recipe that really pushes your heirloom tomatoes to the forefront! The crust contains parmesan cheese but you could play around with other types of cheese such as asiago or aged gouda. The crust is pre-baked, filling the house with the smell of toasted cheese, and provides a simple platform for your gorgeous tomatoes. Leave the tomatoes uncooked. The key is to add salt and let them drain on paper towels for a few minutes before using them. Assemble the tart just before serving. It’s a beauty!
6 colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 teaspoon fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 tablespoons ice cold water
2 tablespoons best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tines of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
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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 3. Last edited Sat 31 Jul 2010 10:48pm by NaomiSofer