Stone Soup
The Newsletter of Stearns Farm CSA
June 26, 2010 Volume 11, Number 4
In This Issue:
| NEW THIS WEEK: Cabbage, basil, blueberries, lavender, flowers. COMING UP: Kohlrabi, slicing cucumbers. |
From the Field: Fields of Plenty/Casey Wiggins
Well, here we are at the start of summer surrounded by fields of plenty. The raspberries and blueberries are starting to produce fruit, our summer squash and carrots are among many crops that are thriving, and the shares have been beautiful. It has also been wonderful working with everyone in the fields and seeing all the happy faces at pick up. This week we had pick-your own peas and tea herbs that everyone really seemed to enjoy. The sugar snap peas are especially delicious!
Now that summer has arrived, the heat has also rolled in, but that hasn’t stopped the crew or sharers from plowing forward. Popsicles and watermelon have helped keep spirits high! We had a crew plant sweet potatoes and basil on Saturday; thank you to all those who came out including Boston Cares, who volunteered with us again. This week we will be planting more flowers, beets, beans, dill and cilantro. We are also planting Brussels sprouts and storage cabbage with the new transplanter in the Parkland. The transplanter has been working wonderfully for us. We were able to plant a 200 ft. bed of pumpkins (single row) in less than 10 minutes!
The weeds love the heat too and continue to grow as always. We have been doing a great deal of cultivation to control the overall weed pressure. Mulching has continued to help as a preventative measure against weed growth too. The melons and nightshades have been completely mulched, and we continue to mulch the summer squash, cucumbers and herb garden. The flower garden also received a huge weeding overhaul, and it looks terrific! Susan has done a tremendous job keeping up with the Parkland cultivation as well.
Other projects at the farm include securing netting over the blueberries and tying the tomatoes. It won’t be long before the blueberries are ready to be picked, and this netting will protect the berries from being gobbled up by the birds. The tomatoes are looking healthy and strong. The stakes are in place, and we will be tying the tomatoes this week. The tomatoes tend to get so large and heavy that they can fall over and break the plant. Tying them will help with their stability and overall production.
Thank you everyone for all your hard work in the fields. This has been a great season so far, and we look forward to many more pleasant times and hearty shares. See you out there!
Here is an old Irish blessing: May the rains sweep gentle across your fields, may the sun warm the land, may every good seed you have bear fruit, and late summer find you standing in fields of plenty.
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Garden Showcase: Cabbage/Donna Savastio
Cabbage is part of the Brassica family and is believed to be native to the Mediterranean region. There are three distinguishing cabbage families—stem cabbages like kohlrabi, kale, collards and Chinese cabbage; smooth and curly-leafed such as Savoy, red, white and green head cabbages; and inflorescent cabbages like broccoli and cauliflower. It has a long history dating back to the ancient Greeks and Romans and was prized for its medicinal properties. There is proof that the Romans advised one to eat lots of cabbage with vinegar before a banquet when one plans to “drink deep.” The Egyptians apparently ate cabbage to help keep them sober. It also has history in linguistics, with “cabbage head” implying stupidity. That being said, cabbage is far from stupid when it comes to good nutrition. It contains lots of vitamin C and is also high in the B vitamins. Red cabbages contain more vitamin C than the green ones. Be aware, though, that lengthy cooking of cabbage will tend to minimize its nutritional value. Pickling or fermenting your cabbage will preserve its vitamin C content to help get you through the cold winter months.
This week we will have three kinds of cabbage on the stand: savoy, napa, and head. Napa Cabbage is my favorite of the three. It is long and oval shaped, not round, with beautiful white veining throughout its light yellow-green, pretty ruffled leaves. The inside main vein becomes very wide and smooth and the leaves are almost like little plates. It is a mild cabbage, full of flavor and low in calories. One cup of raw cabbage is only 20 calories, and when you consider how hearty and substantial it can be, that is a really good deal!
Napa cabbage first became popular in the United States around the 1970’s. It gets its name from the popular California wine valley where it was first cultivated in the U.S. It is thought to be a cross between bok choy and turnips and has great flavor, a bit milder than regular green cabbage, with a nice crisp texture.
Use Napa cabbage leaves to make cabbage wraps, filling the leaves with vegetables and/or grilled meats. You can steam fish wrapped in a cabbage leaf too. You can add it to soups, make Napa cabbage coleslaw, add it to tossed salads for added crunch, and use it in stir-fry dishes. Unwashed, Napa cabbage will keep for about five to seven days in the vegetable crisper drawer of the refrigerator.
Keep your cabbage stored in the refrigerator but do try to serve it at its freshest—it will have a lovely sweetness that older cabbages (like the ones from the grocery store) tend to lose with time. It can be eaten raw in coleslaw, pickled as sauerkraut, added to soups and stews, boiled, steamed, braised, stir-fried and stuffed. A small splash of vinegar toward the end of cooking will help to enhance the flavor of cabbage. Some people object to the smell of cooking cabbage, which can be a bit sulphuric. If the smell bugs you try not to cook it too long—the longer you cook it the more it will smell! Some folks claim that adding a whole walnut or a celery stalk to the cooking water will help to minimize the odor. Some flavors that go well with cabbage are fennel seed, butter, vinegar, sweet and sour, apples, onions, chile peppers, garlic and ginger.
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Children's Garden Update/Lauren Rota
We invite you to enjoy the splendors of our children's garden. Little members of our farm have cut thick branches for fence posts and cut willow branches for the fence. We wove these branches together to form a fence that defines one corner of our garden. We have planted carrots and radishes, snap peas and scarlet runner beans, sunflowers and broom corn. We experimented by cutting and planting store bought organic potatoes to see if they would grow...and they have! Beautifully so! You must come and see the green leaves all sprouted and proud! Some of the radishes have already been harvested— you should see their colors! We have new sand for our sandbox, and various little farm animals hidden around the our little garden. The willow grove and small mulberry tree provide nice shaded hideaways waiting for you to enjoy.
We are planning a children's garden work time for Wednesday, June 30, from 10-12. If people would like to bring their children while they put in work hours that Wednesday, we have much to do in the garden with the little ones.
Just a note, if a child is having difficulty staying with the group at the children's garden, he/she will be returned to their parent in the field. Please RSVP to Lauren at lauren
laurenrota.com. I will bring a snack for the children, so please let me know if your child has food allergies. Thanks.Sudbury Valley Trustess Board and Staff Visit Stearns
Last month Stearns hosted a visit by the Staff and Board of Directors of Sudbury Valley Trustees (SVT) as part of a board-staff retreat. They visited three agricultural sites in northwest Framingham that SVT either owns or has a strong interest in preserving.
Kathy Huckins led a walking tour of Stearns which gave the SVT board and staff opportunities to see our beautiful farm and also to learn in some detail about how we farm. The SVT visitors were a wonderful group to host because they asked so many questions. They were especially interested in our farming practices and in how farming differs from gardening. During the visit the SVT group learned about Stearns’ diverse crops and succession planting, which keeps a wide variety of produce on the stand throughout the entire season; our composting and microbiology programs, which help maintain healthy soil; and our natural disease and pest control methods, such as crop rotation, mixed plantings, and insect barriers.
Their visit helped the board understand the challenges faced by community supported agriculture, see our farming successes, and appreciate the contributions Stearns makes to the community. Kathy observed that the SVT visitors showed a deeper appreciation for our farming practices, and how they preserve and conserve the land, than any group she has hosted at Stearns. The visit from the SVT board and staff was a welcome reminder that we farm this land as part of a historical community—this is land that Penelope Turton farmed organically for decades, that Margaret Welch donated to the Sudbury Valley Trustees, and that SVT leases to Stearns Farm so that it can continue to be productive farm land that feeds so many.
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Stearns Farm and the Community
Various community groups volunteer at Stearns on a regular basis. On Wednesday mornings a group from the Michael Lisnow Respite Center for people with disabilities in Hopkinton works at the farm. For two hours each week a group of three developmentally disabled adults and two Lisnow House staff weed, mulch, harvest, work on the compost, and generally do whatever is needed.
This week Jeff, who is 22 and a regular at the farm, worked with staff volunteer Tucker mulching the sunflowers. Staff member Susie worked with Danielle and Chris to kill leafminer larvae by soaking damaged Swiss chard leaves in soapy water before taking them to the compost pile. Danielle, 21, likes getting outside and is always happy to come to the farm. Chris, who is 27, said simply: “I like farming.” back to top
A Day in the Life
Here’s a glimpse of what was happening at the farm this past Wednesday morning.
Susan weeding the zinnias.  | Sharers planting annuals with Kathy. |
Everyone was busy as bees.  |  |
 |  Only Trish’s hat rested. |
What’s so funny about mulch?  | Don’t try to hide behind those flowers, Kathy!  |
At the other end of the farm, Brian and Casey were fighting the wind, getting the netting over the blueberries, which are starting to ripen.  |  ) |
 |  |
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Upcoming Events
| July 15 | Date by which half your work hours must be completed or paid |
| July 17 | Garlic Harvest |
| August 13-15 | NOFA Northeast Organic Farming Association Summer Conference |
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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 |
| Sonya Ciavola | Assistant Farm Manager | saciavolagmail.com | |
| Cathy Briasco | Administration | stearnsfarmbriasco.org | 508-358-4167 |
| Sara Abramovitz | Volunteer Coord. | saralarryverizon.net | 978-443-9747 |
| Lauren Rota | Children's Garden | laurenlaurenrota.com | 617-999-6932 |
| Nomi Sofer | Newsletter Editor | nzsofercomcast.net | 508-875-2080 |
| Leslea Linebarger | Newsletter Editor | leslea2verizon.net | 508-624-0802 |
| 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: Cabbages and Carrots
Cabbage and carrots are added to the bounty this week. They go great together in salads and coleslaws, and provide both flavor and color on our plates. In addition to the recipes for this week do try a saute with the cabbage, carrots and fresh snow peas. If you still have garlic scapes go ahead and add those too. I will be delicious and very, very pretty!
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Lime and Peanut Coleslaw
Serves 6 as a side dishAdapted from 101cookbooks.com by Heidi Swanson
You can leave out the jalapeno if you like it milder. The raw peanuts roasted will give great flavor, but I’m sure you could use roasted unsalted peanuts too. You also could substitute flat leaf parsley for the cilantro.
1-1/2 cups unsalted raw peanuts
½ of a medium large napa cabbage (you could use any cabbage for this recipe)
1 small basket of cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
¾ cup of cilantro, chopped
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
¼ teaspoon of sea salt or kosher salt
In a skillet roast the peanuts for 5 to 10 minutes, shaking the pan a couple of times, until golden and toasted.
Cut the cabbage into two quarters and cut out the core, Using a knife, shred each quarter into super thin slices. You want the cabbage to be bite sized and thin, so if any pieces look awkwardly long you can cut them in half. Combine the cabbage, tomatoes, jalapeno (if using) and the cilantro in a bowl.
In a separate bowl combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts. (If you add them too early they will lose some of their crunch.) Taste and adjust with more salt if needed.
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Braised Napa Cabbage
Adapted from The Boston GlobeNapa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy but more delicate, Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half to remove the core. This recipe is fast, healthy and delicious!
3 teaspoons vegetable oil
1 head of Napa cabbage, cut into 2 inch pieces (you could substitute bok choy)
3 cloves garlic
1 piece of fresh ginger (1/2 inch), cut into matchstick pieces
¼ cup water
1-1/2 teaspoons cornstarch
¼ cup soy sauce
3 scallions, thinly sliced
1 teaspoon rice wine vinegar
In a large skillet or wok, heat 1 teaspoon of the vegetable oil. When it is very hot add half the cabbage and cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.
Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.
In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.
Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar and serve!
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Marsala-Braised Carrots
Adapted from The Italian Country Table by Lynne Rossetto KasperServes 4 to 6
The Marsala wine and the sage give the carrots a real depth of flavor. These carrots also reheat nicely.
1 to 2 tablespoons extra-virgin olive oil
1-1/2 lbs carrots, peeled and cut diagonally into 1-1/2 inch long pieces
1/4 medium onion, cut into thin slices
10 large fresh sage leaves
Salt and freshly ground pepper
1/4 cup dry Marsala
1/2 cup chicken broth (you can substitute vegetable broth)
Heat the oil in a 12 inch skillet over medium-high heat. Saute the carrots, onion and sage about 10 minutes to brown the onion. Season with salt and pepper as the vegetables cook. Pour in the wine and the broth and adjust the heat to a simmer. Cover and cook for 15 minutes or until the carrots are tender when pierced with a knife. If the liquid evaporates too quickly, add some water to prevent scorching.
Before serving, uncover and simmer off any liquid, leaving just enough to cloak the carrots in a moist glaze. Taste for seasoning and serve hot.
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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 Sun 27 Jun 2010 6:16pm by NaomiSofer