Stone Soup
The Newsletter of Stearns Farm CSA
August 21, 2010 Volume 11, Number 12
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, superior potatoes, tender sweet and Napa cabbage, sweet onions. PYO: Culinary and tea herbs, cherry tomatoes, braising greens of collards, kale and chard, edible flowers, a bouquet of flowers. COMING UP: red onion, celery. |
From the Field: Summer's Passages/Susan Peters
Summer is slowly going by, and a marker of this progression came this past Saturday: the onion harvest. A rugged crew of eight set out on this hot, mid-August Saturday morning with a single goal: to harvest the storage onions. With crates and carts in hand, we walked out to the onion field, which is next to the tomato field and just about as big, and sized up our project. We needed to get every single onion out of four 200-foot beds. We approached our work with ginger steps, as the onion field had grown over with weeds in the past few weeks. This happens with onions and does not bother them much at this stage in their lives, because we kept the weeds out during the early months, when they needed their space.
Now, the weeds were providing a little moisture, and, we soon discovered, habitat for other lives on the farm. In particular, praying mantises were living in the onion field! Mare Tomaski, one of the sharers working so hard that day, found a praying mantis (a green one), and it walked onto her arm! Then, she found another one. This one was brown. There must have been a nest in the onion field. This was no ordinary day!
And this was no ordinary work crew, either. The storage onions were harvested and praying mantises discovered by 11:30 AM. Then, the word came from Kathy: “Move to the Olympias!” So, with a half-hour’s worth of vigor, the crew harvested a portion of the Olympia onions, an earlier short-term storage onion we were trialing this year. The Olympias bulbed up nicely and were a pleasure to pull from the field; harvesting them was a nice way to end our morning.
And so it was with the onion harvest of 2010. By the end of this productive Saturday, 3,000 pounds of storage onions were harvested from four 200-foot beds. They were taken out of the field, transported to the greenhouse, weighed, and set out to cure. What a successful onion harvest! And those were only the storage onions (half are for the summer share and half for the winter share).
This year was a stellar one for alliums overall, starting with the scallions that wintered over and were waiting for us in the Spring. Our sweet, summer onions were harvested over the past few weeks as well. They are great in salad or sliced thick on a burger. This past week we had shallots, then there are the red storage onions, which are up for next week. And let’s not forget the leeks. We have already started with young leeks, and a bit later, as another signal of summer’s end, we will enjoy our larger, more robust leeks. Let us not regret summer’s passing, but appreciate this time of year for its wonderful gifts.
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Vegetable Showcase: Alliums: Onions, Shallots, Garlic, Scallions and Leeks/Donna Savastio
The Allium or onion family is large and diverse, with over 500 species. Our alliums are very important to us here at Stearns, and one of Kathy’s goals is to have an allium on the stand every week during the farm season. Our alliums include onions of several types, shallots, garlic, scallions and leeks. It’s an impressive parade of Alliums so let’s take a look at what we grow. The scallions come first, then the small purple cippolini onions, the garlic, the sweet Ailsa Craig onions, our flavorful red onions, fall leeks, storage onions and shallots. Let’s start with the onions. The onion is a member of the pungent Allium genus of the lily family. The word onion comes to us from the Latin unio (meaning large pearl), which in Middle English became unyon. Oddly enough, the city of Chicago was named for a variety of onion the Native American Indians called chicago (A. canadense). Sweet onion varieties have been traced back to a packet of seeds from the Canary Islands which were sent to Texas in 1898. Those Bermuda onion seeds were planted and the sweet onion crop became an instant success.
Our purple cippolini onions are a special treat. Pronounced “chip-oh-LEE-nee,” this small onion is ideal for roasting, especially when you want to have whole roasted onions. The sweet onion we grow, Ailsa Craig, is unbelievably delicious. Brought to the U.S. from the British Isles, this is an heirloom sweet onion that brings steaks and hamburgers to new heights! Our red onions are the Red Wing Variety. These are medium size and mild, with terrific storage capacity.
Shallots are indispensable in the kitchen. They grow in a cluster of bulbs from a single planted one, like garlic does. They have a different flavor than onions even though they are relatives. I think they are sweeter and milder than onions, especially when they are fresh. I love their small size and use them often, chopped into all sorts of sauces. They are also lovely cooked whole or roasted alongside a chicken
Garlic has a long history and has been eaten as a food since the ancient Greeks and Romans. It is also recorded to have been used by the laborers who built the pyramids. It is known, of course, for its pungent flavor, which varies in intensity and aroma based on the cooking method. Generally, the longer it is cooked the sweeter and milder its flavor becomes. An interesting fact to know and tell is that the irrational fear of garlic is called alliumphobia. I truly hope that none of you are afflicted with this horrible disease.
Scallions are among my favorites of the alliums. They offer quite a punch of flavor for their small size; add them at the end of your cooking time for stronger flavor. Trim off the root and a bit of the green end, and you can use the whole scallion—the white and green parts—for lovely mild onion flavor. Scallions are endlessly versatile and go well with so many things.
Leeks are known for their lovely delicate, sweet flavor and add a subtle touch of oniony flavor to recipes without overpowering the other flavors that are present. Before preparing leeks, clean them thoroughly to remove any soil that may have gotten caught within the overlapping layers of this vegetable.
All alliums are low in calories and high in anti-oxidants. Anti-oxidants are believed to help delay or slow down damage to cells and tissue in the body and are also believed to help prevent heart attacks. All the more reason to enjoy all of the alliums we grow year long here at Stearns.
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Flower Garden Spotlight: Globe Amaranth/Kathy Powers
Photo by Kathy Powers
Sunday in the Flower Garden
Often during the summer, when there's a lot of picking to do in the fields, I come back early Sunday morning to pick my flowers, when I can give the garden my full attention. I walk slowly among these colorful plants and see them reaching towards the sun, listen for the whirr of hummingbird wings as they feed on the nectar, watch the goldfinches dart among the tall sunflowers or perch on those large leaves taking a respite, notice how many butterflies and dragonflies are attracted to our garden. What a special place we have. back to top
Children's Garden Update/Lauren Rota
On Saturday, August 14th, we had a hard working crew in the Children's Garden. We cut back the lavender and watered the flowers. We harvested beans and carrots. We were amazed at the shapes and sizes of the carrots and beans. We enjoyed using the new washing station and spray nozzle to spray off the carrots so we could eat some. What is more delicious that a fresh Stearns Farm fresh carrot? Maybe a fresh Stearns Farm raspberry? Well, we managed to eat both. After putting the tops of the carrots back on the beds for composting, we took a ride to the compost heap to deliver some more compost and stopped for a treat of raspberries!
We took a walk all around the garden and discovered every plant that had a nice smell and harvested those that attracted us. With these herbs and the lavender we cut back, we made fresh and dried herb boxes and sachets. The wooden boxes were then decorated beautifully with markers.
Finally, we read the book Stone Soup together. It was a wonderful end to our time in the garden!
We invite you to bring your children to our next Children's Garden Work Day on Saturday, September 11 from 10-12. It is a great way for your children to take part in their CSA while you get your work hours done. Please RSVP to lauren
laurenrota.com.back to top
The Beverage Cart/Donna Savastio
I want to introduce a new column this week. A dear friend has long called cocktail hour The Beverage Cart, and so I am stealing the phrase from her for this feature. This will be an occasional column that will focus on cocktails made from fresh herbs, fruits and vegetables we grow here at Stearns. With the overwhelming bounty of produce we have this summer, we could all use new ideas for relaxing and entertaining. Cocktails made with fresh fruit, vegetables and herbs are all the rage these days, so let’s join the bandwagon. We try very hard to test all of the recipes before we present them to you and, as you all know, it’s always five o’clock somewhere!
If you have recipes you would like to share with The Beverage Cart, please email them to dsavastio
verizon.net The Cuke Cocktail
As published in the The New York TimesThis recipe is back by popular demand. I can’t think of a better way to use up all of those delicious cucumbers. This is one divine cocktail!
6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 unwaxed cucumbers
1/2 cup sugar
2 cups Gin or Vodka (Hendrick’s gin is recommended)
Sparkling water
Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle all ingredients together. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.
Peel remaining cucumber and cut lengthwise into 6 spears.
Fill six highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear and serve.
Yield: Approximately 6 drinks
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The Gardentini
Adapted from City Pages, recipe by Michelle LeonMakes one cocktail
Here’s something different to make with all of those ripe tomatoes on your counter! The herb and tomato flavors are bright and pure, while the citrus and juniper are perfect compliments. Feel free to experiment with other herbs—cilantro is very good here if you like it.
2 oz gin or vodka
½ oz Cointreau
4 cherry tomatoes or the equivalent of a larger tomato, seeded
Juice of ½ a lemon
1 sprig of basil
A pinch of dried fennel (or use some chopped fresh fennel fronds if you have them)
Fresh cracked pepper and sea salt
Cherry tomato and basil to garnish
Rim a chilled martini glass with lemon and just a touch of sea salt. In a tall glass or cocktail shaker, muddle the tomatoes and herbs. Add lemon juice, gin or vodka, Cointreau, pepper and ice. Shake and strain through a small sieve. Garnish with a cherry tomato and basil and serve.
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Rosemary Ruby Cocktail
Adapted from EveryDay by Rachel RayThis recipe makes six servings. It is light and very refreshing!
1 cup sugar
12 sprigs rosemary
3 cups ruby-red grapefruit juice
1-1/2 cups vodka
1 teaspoon bitters (or to taste)
Ice cubes
In a small saucepan, bring 1 cup water, the sugar and 6 rosemary sprigs to a boil. Lower the heat and simmer until the liquid is clear, about 5 minutes. Let cool; discard the rosemary.
In a pitcher, combine the grapefruit juice, vodka, bitters and 3/4 cup rosemary-sugar syrup. Pour into 6 rocks glasses filled with ice cubes and garnish each with a rosemary sprig.
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Upcoming Events
| August 24 | Date by which Fruit Shares must be paid for |
| August 31 | First Fruit Share pickup for Tuesday sharers |
| September 3 | First Fruit Share pickup for Friday sharers |
| 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: Alliums
Onions, shallots, garlic, scallions and leeks are in the spotlight this week. We use them almost constantly for cooking—it is rare when one doesn’t need to chop an onion or mince garlic for a recipe. It is even rarer when the allium family take center stage during our meals, so here are some ideas for bringing this family of vegetables into the spotlight.
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Rustic Onion Tart
Adapted from Simpleyrecipes.comServes 4
1 packaged, flat pie crust (Trader Joe's has a great one in their frozen food section- alternatively you could make your own crust from scratch)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère Swiss cheese
Defrost your pie crust. (If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions)
Peel and slice the onions. Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.
Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.
Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the center of the tart. Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.
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Caramelized Shallots
Adapted from The Barefoot Contessa by Ina GartenServes 6
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley and serve hot.
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Spanish Garlic Soup
Adapted from Garlicrecipes.org10 garlic cloves, peeled and sliced
5 cups of beef broth
1 cup of dry sherry
¼ cup of olive oil
French bread, sliced and toasted
Grated Parmesan cheese
Salt and pepper
Sauté the garlic in the olive oil until it turns golden.
Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil. Season with salt and pepper to taste; then simmer for about 30 minutes.
Strain out the garlic and reheat.
Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F oven for about 3-4 minutes.
Put the hot toast in the bottom of soup dishes; then pour the soup over the bread 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 21 Aug 2010 9:06am by NaomiSofer