Stone Soup
The Newsletter of Stearns Farm CSA
December 3, 2010 Volume 11, Number 22
In This Issue:
| IN YOUR SHARE Each month you will get most, though perhaps not all of the following: cabbage; roots such as parsnips, turnips, potatoes, sweet potatoes, beets, leeks, carrots, celeriac, scallions, onions, shallots, and garlic; winter squash; popcorn; greens including spinach, Asian greens, kale, lettuce, bok choy and herbs. |
From the Field: Thanksgiving/Trish Stefanko
Trish and David Anick lay the remay
Meanwhile, outside the farm, we are surrounded by electronics. Technology has such a hold on us we can’t even see it. It is our master and we its slaves, holding our attention undivided and keeping us focused on something very much removed from immediate living, rendering us not really here but rather always somewhere else. Some game, some fantasy, someone else’s fictionalized life, seemingly so much more interesting than the people before us and the life we are living. The problem and tragedy is not with the things themselves. It’s the terrible deal we make by giving ourselves over to them, thereby turning away from the natural world. And it’s this world that holds us and nourishes us and keeps us connected to each other.
I spent Thanksgiving in Ohio with people I love dearly. And we were surrounded by electronics. My heart felt heavy from competing with all kinds of contraptions that so quickly and thoroughly captured and held the attention of many of us. I could see the distraction happening. I weathered the comments about me living in the Stone Age, farming, cranky and resistant to change. And on the long ride home I pondered those charges (not guilty by reason of imagination). What came to me was a profound sadness for the loss of relationship between people and what surrounds them. I felt all the more grateful for Stearns.
You are free to come and wander and notice, and find in the silence a shored up relationship with yourself. You are free to reflect on the lives of the animals that live and struggle through the cold here. You are free to peek into the winter green houses and witness something pretty darned amazing. Come be with the cold, wind, darkness, quiet of this season. Gratefulness will follow. It always does.
Looking forward to our December pick-ups!! Please make sure that you or someone you designate picks up your share by 4 PM. We will be cold from a day’s work and wanting to head home to a nice hot bath!
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Seasons Change on the Farm/Leslea Linebarger
The bounty of this land continues to amaze me, especially as the days grow shorter and colder. While most of us are busy navigating the hustle and bustle of the holidays, work at the farm goes quietly and steadily on. When I arrived at my first winter pick-up a couple of weeks ago, I immediately noticed how still and quiet the farm felt. Yet when I entered the pickup tent, I was surrounded by an abundance of greens that made it seem like summer! When I asked Trish how winter farming compares to summer, she said, “The biggest change is that now there’s hardly anyone here. The farm feels smaller and more intimate as we hunker down for winter.” She cited the departure of summer staff and work-for-sharers as the biggest shift, and said that in this season, tending the cold weather crops takes center stage. “There’s a degree of endurance required for winter farming," she said, "but having a presence on the land is really important.”
In winter, the crops are different too. Trish said the crops we raise in winter are cold tolerant and thrive in cooler weather. On a sunny day when we may be glad for the warmth, it’s even warmer in the greenhouse. This means the houses must be monitored daily and vented to allow fresh air to circulate. Raising and lowering the sides of the greenhouses is the most efficient way to do this.
The field crops need tending as well. From late morning to mid afternoon, the remay covering each bed may need to be removed if we have a sunny day. Gaining access to covered crops for harvesting can be labor intensive, depending on snow and ice cover. It’s clear that in winter it’s all about temperature.
Yet even in winter, there’s also summer work still to be done, such as mulching the strawberry beds and planning for next year’s crops. The focus is on the present, but always with an eye to the next week, the next harvest, the next season. This is the effort that produces the gift of fresh local produce, even in winter. Thank you to all staff, volunteers and work-for-sharers who make it possible!
To all our winter sharers, thank you for your continuing support of our winter season of crops. As you plan your holiday table, look through the delicious recipes Donna has included for this month’s harvest. You may discover a new family favorite!
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What Should I Do With All This Lovely Food?
As a reminder, you will be receiving a large amount of produce in each of your five winter share pickups. These vegetables can provide months of great eating if stored and put away well. Your produce will be given to you unwashed as it will store much longer that way. Never wash vegetables before storing. Wait to wash them just prior to using. Here are some other tips for storing your winter share:KEEP THESE ITEMS IN THE FRIDGE
Lettuce, spinach, kale, chard, collards, bok choy: These are not long keepers. Store unwashed and loosely wrapped in a damp paper towel inside an open plastic bag. It’s best to eat them within two or three weeks of receiving or freeze to toss into soups later.
Leeks: Leeks may keep for a month or more when stored dry, unwashed and loosely wrapped in the refrigerator, though they are at their best when freshly harvested.
Cabbage: Store cabbage in a plastic bag in the fridge. When you take it out, remove any outside leaves that don’t look fresh, and the inside is as good as new.
KEEP THESE ITEMS IN THE FRIDGE OR OTHER VERY COOL PLACE If your fridge space is limited, these vegetables can be stored in a very cool (40 degrees) humid (90% humidity) dark place that doesn’t freeze, such as a garage or basement (not near the furnace). If vegetables start to shrivel, sprinkle them with water.
Carrots and purple top turnips: Stored in a plastic bag in the back of the refrigerator, carrots and turnips will keep for months. Organic carrots actually gain sweetness when stored.
Celeriac: store like carrots. If any part is damaged when you go to use it, merely cut it off. The rest should be just fine.
Beets: Inside a loose plastic bag in the fridge, beets can keep for weeks.
Parsnips: Store them unwashed, wrapped in a paper towel inside a loose plastic bag. They can keep for months.
KEEP THESE ITEMS IN A DARK, COOL SPACE Keep the following vegetables in a cellar, unheated entrance, attic space, or unheated spare room that is dark (if the room is cool but bright, keep the vegetables under the bed, or covered loosely with newspaper). Vegetables should be stored one level deep for good circulation, not piled on top of each other.
Winter squash: Give squash some room, not letting them touch if possible. If in good condition, butternut squash can store 3‐6 months in a cool, dark place.
Garlic: Garlic will often store for the entire winter. Larger bulbs don’t last as long as smaller bulbs, so use the large bulbs first. If you see garlic sprouting, use that bulb as soon as possible.
Onions and shallots: Onions that feel hard to the touch and have a solid skin may last almost the entire winter. If you see an onion sprouting, use it as soon as possible.
Popcorn: Our Stearns popcorn will last for months on the cob. When ready to eat it, shuck cobs and pop with a little oil in a lidded pot, or put kernels in a folded-over paper bag in the microwave.
Potatoes: If possible, store flat on one level. That way you can easily identify any potatoes that are beginning to sprout and use them soon. Don’t refrigerate potatoes—it changes their texture.
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Upcoming Events
| December 3 | Winter share pickup: First Friday group |
| December 17 | Winter share pickup: Third Friday group |
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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: Root Vegetables
It’s hard to believe but the holidays are upon us! For this newsletter I tried to concentrate on different side dishes for holiday feasting that are made with our own Stearns root vegetables. Some are easy and straightforward and some are more complex so choose the ones you find appealing. Some of them also have “do ahead” notes in the body of the recipes, which you may find helpful.
I wish you all a very happy and healthy holiday season!
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Buttermilk Mashed Potatoes
Adapted from Marthastewart.comServes 4
This is a lovely, simple way to prepared mashed potatoes. This recipe doubles easily for a crowd.
1-1/2 pounds new potatoes (4 medium), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/4 to 1/2 cup buttermilk
2 tablespoons butter, cut into small pieces
Snipped chives for garnish, optional
Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil, add 1 tablespoon of salt and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
Drain the potatoes and place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.
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Citrus-Glazed Carrots
Adapted from Bon Appetit Magazine, November 2008 issue8 servings
Orange and lime juices give bright flavor to these buttery carrots.
2-1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
2 cups (or more) water
1 cup fresh orange juice
1/2 cup sugar
1/4 cup fresh lime juice
2 tablespoons (1/4 stick) butter
2 1/2 teaspoons finely grated orange peel
2 teaspoons finely grated lime peel
1 teaspoon salt
1 tablespoon chopped fresh parsley
Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. (Note, you can do this one day in advance if you’d like. Cover carrots and cooking liquid separately; chill.)
Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
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Gorgonzola Onions au Gratin
Adapted from The Garden of Earthly Delights by Shea MacKenzieServes 4 to 8 as a side dish
What could be more luscious than sweet, caramel-colored onions crisp walnuts and creamy Gorgonzola? Allowing the onions to sit in a boiling water bath for a few minutes will sweeten them. This is a great technique when you want the onions to be particularly sweet!
4 large yellow onions, coarsely chopped
Boiling water to cover the onions
Vegetable oil to coat the baking dish
¼ cup dry vermouth or dry white wine
3 tablespoons olive oil
1 clove garlic, crushed
4 teaspoons balsamic or red wine vinegar
1 teaspoon honey
1 teaspoon kosher or sea salt
1 teaspoon fresh ground pepper
2 tablespoons butter
1-1/2 cups fresh breadcrumbs (could substitute Panko bread crumbs)
1/3 cup toasted walnuts, coarsely chopped
2 tablespoons minced fresh chives, or 2 teaspoons dried chives
1 cup crumbled Gorgonzola cheese (about 4 ounces)
¼ cup freshly grated Parmesan, Asiago or Grana Padana cheese
Place the onions in a large bowl and cover with boiling water. Allow to stand for 10 minutes before draining.
Preheat the oven to 400 degrees. Lightly coat a 1-quart baking dish with vegetable oil and set aside.
In a large skillet heat the vermouth and one tablespoon of the olive oil over low heat. Add the onions and the garlic and sauté until the onions are very soft and translucent, about 8 minutes. Remove from heat and transfer to a bowl. Allow the sautéed onions and garlic to cool slightly, then add the vinegar, honey, salt and pepper.
In the same skillet heat the butter and the remaining olive oil until hot but not smoking. Add the breadcrumbs and stir so all the crumbs are well coated. Sauté over medium-high heat, stirring, until the breadcrumbs are golden brown (about 5 minutes).
Stir in the onion-garlic mixture, walnuts, chives and Gorgonzola cheese into the bread crumbs. Spoon into the prepared baking dish and sprinkle with the grated cheese.
Bake until the casserole is very hot and the top has started to brown (about 20 minutes). Serve piping hot!
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Maple Braised Butternut Squash with Fresh Thyme
Adapted from Bon Appetit Magazine, November 2010 issueBraising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. Fibrous vegetables like butternut squash are perfect candidates for braising. The braising liquid infuses the squash with flavor and makes it very tender.
6 tablespoons (3/4 stick) butter
One 3 to 3-1/2 pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper
Melt butter in heavy large deep skillet over high heat. Add squash, sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
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Nikki's Sweet Potato Recipe
Adapted from 101cookbooks.comServes 6 to 8
Here’s a different way to prepare sweet potatoes. If you'd like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. You could make this recipe vegan by using olive oil and not butter.
2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped
Preheat your oven to 350F degrees and place a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, I use a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.
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Thyme-Roasted Onions and Apples
Adapted from BonAppetit.com, November 2009Serves 8 to 10
Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.
4 cups apple cider
5 tablespoons unsalted butter
1 teaspoon coarse kosher salt plus additional for sprinkling
6 7- to 8-ounce onions, halved through root end, each half cut into 6 wedges
6 teaspoons coarsely chopped fresh thyme, divided
6 Braeburn apples (about 2 3/4 pounds total), peeled, halved, cored, each half cut into 4 wedges
Heat the cider in a large saucepan and simmer until reduced to 2/3 cup, about 30 minutes or so. Whisk in butter. Season glaze with 1 teaspoon coarse salt. (This part can be made 1 week ahead. Cover; chill. Rewarm; whisk before using.)
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.
Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.
Increase oven temperature to 475°F. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.
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Vanilla Mashed Sweet Potatoes
Adapted from 101cookbooks.com, recipe by Heidi SwansonServes 4
1-1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground pepper
Preheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cool until you are able to handle them, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.
Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.
Puree the potato mixture until smooth. Season with salt and pepper to taste. Keep covered and warm until ready to serve.
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Roasted Brussels Sprouts with Cranberry Brown Butter
Adapted from Foodandwine.com, Recipe by Dean FearingServes 12
This is where I like to use Thanksgiving cranberries," says chef Dean Fearing, who mixes them into the maple-butter sauce topping his Brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. He says this dish turns a non-Brussels sprouts lover over to the other side. This is one the kids might go for!
4 pounds Brussels sprouts, halved lengthwise
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 tablespoons pure maple syrup
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 teaspoon chopped fresh thyme
Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the Brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the Brussels sprouts and toss. Season with salt and serve.
MAKE AHEAD
The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the Brussels sprouts.
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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 Mon 29 Nov 2010 5:34pm by LesleaLinebarger