Stone Soup
The Newsletter of Stearns Farm CSA
September 4, 2010 Volume 11, Number 14
In This Issue:
| ON THE STAND THIS WEEK: Salad greens, carrots, sweet and hot peppers, slicing, heirloom and plum tomatoes, leeks, potato medley of blue, rose, red and white varieties, sweet corn. PYO: Culinary and tea herbs, cherry tomatoes, braising greens of collards, kale and chard, husk cherries, raspberries, edible flowers, a bouquet of flowers. COMING UP: Early winter squash. |
From the Field: Wilting in the Heat/Trish Stefanko
Crew and Brdige House volunteers digging potatoes at the Parkland on Wednesday. Photo by Leslea_Linebarger
I’m humbled by nature. All around me here at Stearns I see wildlife who tolerate our presence. Truth be told, I do think of us as intruders. They go about living around and above and underneath us. And generally they want the very same things we do: safety, food, families. I’m grateful to be working where the ethic is one of respect for the whole picture, not just the human realm.
I have just enough energy for a short piece this week. I am hoping Earl brings rain, heat relief, and little wind. Many thanks to all others who have given in large and small ways to support and keep Stearns alive and well. You are all deeply appreciated.
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Vegetable Showcase: Early Potatoes-A Medley of Colors/Donna Savastio
We are so lucky to have our fresh dug potatoes from Stearns. They are so delicious, and this year we have several colors and varieties to make you happy. This is the time of year when I allow myself to go off my low carb diet—it’s SO worth it! Let me tell you a little bit about the varieties we have this year. The Dark Red Norland is a great early potato with, obviously, beautiful red skin and creamy colored interiors. These are great for steaming or boiling, and make a lovely mashed potato. These are the earliest potatoes we grow and they have already been harvested. You may still have some in your pantry.
Mountain Rose are also red skinned but their flesh is also red! This one is prized by chefs as a very special variety, and is not only pretty but also very high in anti-oxidants. It has a moist but not waxy texture which makes it great for all uses.
Superior potatoes are widely grown because of their early maturity, moderately high yields and minimal skinning, enabling growers to dig and market them quickly. These are round to oblong in shape with buff, sort of flaky skin, with white flesh that makes them wonderful for many uses. These were on the stand two weeks ago, and since they store well, you may still be enjoying some of these beauties.
What can I say about the All Blue? It is a simply stunning specialty potato with deep blue skin and blue flesh—so, so pretty! Their culinary characteristics include a medium dry texture which makes them great for baking, steaming and mashing, but what makes them truly special is their gorgeous color, which stays even when the potato is cooked! They are my absolute favorite and are also great roasted or made into French fries. Yet another great reason to leave the low carb diet behind for a while.
Goldrush is more like a russet than any other of these spuds mentioned above. These are oblong tubers with smooth russeted skin and extremely white flesh, especially delicious for baking and frying.
Potatoes are a very common food item worldwide, grown in about 125 countries and all 50 states in the U.S. The potato is about 80% water and the average American eats about 137 pounds of them per year, with about 50 of the 137 pounds being frozen potatoes—yikes! An 8-ounce portion of potato has only 100 calories, and is an excellent source of carbohydrates. There are two types of carbohydrates: simple carbohydrates, which are found in refined sugar, candy bars, and other processes foods, provide a quick burst of energy that is equally quickly depleted. Complex carbohydrates (as in potatoes) which release their energy slowly, keep the blood sugar level steadier longer and are the body's best source of energy on a long term basis. Potatoes are high in fiber and they absorb water, which makes one feel satisfied and less hungry. Potatoes are fat free, cholesterol free, sodium free and saturated fat free. They are high in vitamin C and potassium and are a great source of vitamin B6 in addition to fiber. A single serving of a potato provide 40% of the daily value needed of vitamin C and 20% of the potassium needed for your body each day. All of the above nutritional info goes out the window, of course, once you add the salt and the butter. It sounds like potato heaven to me!
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Flower Garden Spotlight: Cosmos/Kathy Powers
photos by Kathy Powers
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Stearns Farm and the Community: Bridge House/Leslea Linebarger
Photo by Leaslea Linebarger
Bridge House is a program of New England Aftercare Ministries dedicated to helping men find reconciliation with God and society. One member of the team said he’s looking forward to a new start as a result of the work he’s doing at the House. Another said he hopes to pass on some of what he’s learning to someone else, following the House motto: “Each one, Teach one.” Stearns Farm and Bridge House have an ongoing relationship. Volunteers from Bridge House work at the Farm a few times each season, and a portion of our harvest is delivered to Bridge House each week. Part of the mission at Bridge House is to give back to the community, and this crew certainly gave of themselves on this day, forking through the soil, digging by hand and “sweeping” for any spuds left behind.
After a long hot morning of digging potatoes the Bridge House crew and the Stearns Farm staff finally got to sit down in the shade and enjoy the delicious lunch of stone soup, salad, and bread prepared by Esther Heimberg with help from Sara Abramovitz. With the help of the crew from Bridge House we harvested 1200 pounds of Gold Rush, Kennebec and All Blue potatoes, which will be on the stand this week. Bridge House, we thank you!
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Volunteers: Thank You!
We would like to thank Emily Wilkins, who has recently returned to Oberlin College after putting in some wonderful volunteer energy at the farm during the last month. We are very grateful for her work and her spirit, it was a pleasure to have you Emily and we will miss you!
Trish’s son, Travis, who has volunteered here many Thursdays is heading back to school. Thank you for all the hard work and laughter.
We would also like to thank our "regulars" in the field who give so much extra of their time and energy. The farm is a richer place due to your work: Diane Kelzer, Mark Kelly and Frann Bennett who volunteer with all variety of tasks in the fields.
Many thanks to Chet Pendleton who sustains the farm by watering our plants on the weekends, and Esther Heimberg who prepared a delicious Stone Soup lunch for the Bridge House crew on Wednesdays, on an extremely hot day.
It is hard to say thank you enough to Brian Holland for all that he has done behind the scenes. And to Brian Huckins who keeps our farm "humming" in so many ways.
Thanks to Nick Clayton, who has been mowing and picking up with those tasks Salvatore Lampis was doing before his injury. A speedy recovery to Sal, we hope to see you back at the farm again soon! And a special thanks to Nina Kornstein, who brings the iced coffee every Wednesday. We so appreciate it Nina.
Finally, a huge thanks to our amazing and wonderful farm staff: Kathy, Trish, Susan and Casey.
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Farm News: Harvest Festival, Volunteers Needed, Children's Garden Work Day
Photo by Claudia Gustafson
We are looking for volunteers to help in the following ways:
- Help set up tables, chairs, etc.: beginning at 11:00 AM
- Help with managing the pot luck and parking lot: beginning at 12:00
- Help with the children's activities: after lunch
- Help with clean up: after the party is over
If you are able to help with any aspect of the Harvest Festival please contact Sara Abramovitz at saralarry
verizon.net.Stone Soup Volunteers Needed: We are looking for volunteers who might be willing to be "on call" for making food for special groups working at the farm. These visits occur mostly on a Wednesday or Saturday and only happen a few times during the season. The work could include any of the following, depending on your interest and availability:
- coming to the farm in the morning to make a huge pot of Stone Soup,
- supplementing a meal by making a large salad or side dish with produce from the field and some additional ingredients supplied from your generous kitchen,
- bringing along a few loaves of bread or drinks to supplement our Stone Soup lunch,
- providing other additional food to supplement the meal,
- helping with clean up after the meal,
The time commitment would be variable, depending on what tasks you would choose to do. The advance notice would, hopefully, be at least a week, but sometimes could be fairly last minute! If this sounds like an adventure you are willing to embark on, please contact Sara Abramovitz at saralarry
verizon.net. Stone Soup Volunteer for September 22: We are looking for someone to provide two loaves of bread and a pound of cheese on Wednesday, September 22, when we have another group of visiting workers at the Farm. If you are able to provide those items on the 22nd, please contact Sara at saralarry
verizon.net. Children’s Garden Work Day: The next work day in the Children’s Garden will be on Saturday, September 11. This is a good opportunity to put in some of your work hours while your children work in their garden. RSVP to Lauren at lauren
laurenrota.com if you are planning to work that day.back to top
Food Preservation Workshop
The Northeast Organic Farming Association/Massachusetts Chapter (NOFA/Mass) is holding a hands-on workshop on how to preserve food from the fall harvest on September 11 from 10:00am to 1:00pm at the home of Sharon Kane on 18 Cedar Hill Road in Ashland. The event is part of the Massachusetts Food Preservation Workshop Days.
The workshop in Ashland will be taught by Sharon Kane. One food preservation method that Kane will be emphasizing in her presentation is lacto-fermentation. It involves using salt to suppress bacteria species that cause food to spoil while also fostering the growth of beneficial lacto bacillus bacteria that produce the natural preservative, lactic acid. The process relies on beneficial microbes that cover fresh vegetables everywhere. Lacto-fermentation works on the principle that given the right environment, these microbes multiply and then transform the sugars and the starches in produce into beneficial bacteria, yeasts, vitamins, and enzymes.
The workshop will provide hands-on opportunities to learn the techniques, as well as explaining the scientific principles that make the process work, and the health benefits of lacto-fermentation.
For information on how to register, visit
http://www.nofamass.org/programs/extensionevents/preservation.php, or contact Ben Grosscup 413-658-5374, ben.grosscupnofamass.org. back to top
Upcoming Events
| September 25 | Harvest Festival and Annual Meeting/Potluck lunch at 12:00 noon |
| October 12 | Last pick-up: Tuesday Alternate 1 shares |
| October 15 | Last pick-up: Friday Alternate 1 shares |
| October 16 | Garlic Planting for 2011 season |
| October 19 | Last pick-up: Tuesday Full shares and Alternate 2 shares |
| October 22 | Last pick-up: Friday Full shares and Alternate 2 shares |
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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 | contactstearnsfarmcsa.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: Potato Heaven
You can tell from the Garden Showcase that I am enthusiastic about our Stearns potatoes. The beautiful array of colors, sizes and flavors of potatoes is enough to make anyone think they’ve died and gone to heaven! Since they are so fresh and their texture so delightful, cooking them simply is all that is required.
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Kale and Olive Oil Mashed Potatoes
Adapted from 101cookbooks.com, recipe by Heidi SwansonServes 6
Heidi Swanson says for this recipe, be sure to wash your kale well. You also can substitute spinach or chard if you prefer. Chop your kale nice and fine. If you stir the kale in too much it can lend a slight green cast to your potatoes, so just barely stir it in right before serving. Feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious).
I suggest mixing your Stearns potatoes for this recipe.
3 pounds potatoes, peeled and cut into large chunks
Sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
Nice sized bunch of kale, large stems stripped and discarded, leaves chopped fine
1/2+ cup warm milk or cream
Freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (optional)
Fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about 1 minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese and shallots.
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Rosemary Roasted Potatoes
Adapted from foodnetwork.com, recipe by Ina GartenServes 3 to 4
It doesn’t get much simpler than this unless you want to leave out the rosemary and the garlic! Here’s a great way to put your Stearns garlic to good use.
1 1/2 pounds small red or white-skinned potatoes (or a mixture of our gorgeous Stearns potatoes)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves of garlic, minced
2 tablespoons minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for 40 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
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Mario Batali’s Italian Potato Salad
Recipe by Mario BataliEven Mario Batali would be envious of our potatoes. This is a great potato salad- wonderful picnic fare or a great side dish to a summer dinner.
3 pounds small potatoes, cut in half
1 medium red onion, finely chopped
3 celery stalks, finely chopped
8 slices cooked bacon, crumbled into small pieces
4-ounce jar of roasted red peppers, drained and coarsely chopped (alternatively you could roast some of our sweet peppers)
¼ cup chopped fresh parsley
¼ cup chopped fresh basil (or 2 teaspoons of dried basil)
2 teaspoons caraway seeds
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
½ to 1 teaspoon fresh ground pepper
In a large saucepan, cover potatoes with cold water by an inch or two. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are just cooked through, about 16 minutes. They'll continue cooking a bit after you remove them from the pot. Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well. To a large bowl add the onion, celery, bacon, red peppers, parsley, basil, caraway seeds and salt and pepper to taste and your cooked potatoes.
In a small bowl whisk together the olive oil, vinegar, mustard and the salt and pepper. Pour the dressing over the potato mixture and gently toss. Serve immediately or keep cold in the refrigerator, covered, for up to one day.
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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 Thu 9 Sep 2010 10:51am by TomYelton