Stearns Farm CSA ● Community Supported Agriculture
October 4, 2004 864 Edmands Road, Framingham, MA 01701 Vol 5, No 18 __________________________________________________________________________________________________________________________
ON THE STAND THIS WEEK
BEST WISHES FOR FARMER KERISA PERAZELLA!
Head lettuce, spinach, salad greens, red and yellow onions, celery, carrots, potatoes, salad turnips, tomatillos, tomatoes, eggplant, hot and sweet peppers, delicata and carnival winter squash, fennel, leeks. NOTE: The summer crops, tomatoes, eggplant, peppers are on the way out. PYO: Raspberries, chard, kale, herbs, cherry/plum tomatoes, flowers ON THE WAY: Parsnips, cabbage, broccoli, celeriac
On Saturday October 16th, we will have a special lunch at Noon to honor farmer Kerisa Perazella. It is her last working day at the farm. Although sad news for all of us, the good news is that she will be getting married the following Saturday! Kerisa is planning to farm the last remaining farm in Newton next year. We wish her the best! Many of you have worked with Kerisa this past season and have experienced her great energy, her enthusiasm and her engaging smile. Come have lunch with us. We will be having STONE SOUP, but welcome anything else you might want to bring. Thanks Kerisa for all of your hard work and dedication to our farm, you will be missed very much, congratulations!
HARVEST FESTIVAL
A plethora of mouth watering food was waiting for you at this year’s annual Harvest Festival this past Saturday. Sweet carrots, tangy coleslaw and salsa verde were some of the big hits not to mention Nury Nelson’s yummy Apple Mint Tea made fresh from our herb garden. Thanks to Lora and Jim McCoy who built a fire and arrived with a huge grill in which we roasted grilled vegetables and other wonderful food on. Brian Huckins was thanked for his role as the Volunteer Equipment Manager at the farm. He has been at the farm every Saturday, and often in between, to design and build attachments to help make the field work easier and to also ensure that the machines are working smoothly. Salad lovers can thank Gert Powers who has come to the farm every Tuesday morning to plant lettuce in the greenhouse. This has guaranteed us a healthy supply of lettuce throughout the season. Kathy also had many thank yous for Kerisa Perazella, our assistant farmer for her hard work this season. She also thanked our Board of Directors, Sudbury Valley Trustees and also Esther Heimberg in particular for her invaluable help in distributing excess vegetables to various sites. Thanks to Mandy Marriott and Christine Faucher who collected vegetables, paints and T-Shirts and organized a wonderful kids painting party for pumpkins and wearables in the Children’s Garden. Mia Fischer and Ryan Halas directed the manufacture of the Sweet Annie wreaths woven with flowers which graced the sharers’ heads. Lastly, a big thank you to Kathy Huckins our Farm Manager who has taught us that by eating local, naturally grown, fresh produce, we not only purchase a share, we are making a lifestyle change that can impact our fragile ecosystem. (She also plays a mean accordion! ;)
MARK YOUR CALENDARS-GARLIC!
On Friday, October 15th, we will be preparing garlic for planting. This is a sit down, breaking open bulbs and sorting event. It will happen all day. On Saturday, October 16th we will be planting our annual garlic crop from 9 to 12 noon and again in the afternoon from 2 to 4 pm.
CHET PENDLETON WINS MVP AWARD
This years Stearns Farm MVP (Mostly Valuable Person) Award went to a very deserving Chet Pendleton. Chet has worked an average of 30 hours a week since April and has tended to every farm function on both properties from installing deer fencing, (to keep the munchers away), to preparing the hundreds of beds of crops. Chet beamed as he was awarded the coveted multipurpose-hand-tool-with-a-hammer-onone-end-and-combination-hoe-and-weed-fork-on-theother, MVP trophy. Considered similar to the America’s Cup, it is handed down to a new successor each year. Way to go Chet!
EMERIL’S BOSTON CLAM CHOWDER www.homecooking.about.com
Serves 6-8 1/2 pound bacon, medium diced 1 cup chopped leeks (about 1 pound) 1 cup chopped yellow onions 1/2 cup chopped celery 1 carrot, peeled and diced 3 bay leaves 1 tablespoon chopped fresh thyme 1/2 cup flour 1 lb. white potatoes, peeled and medium diced 4 cups clam juice 2 cups heavy cream 2 lbs. little neck clams, shucked, chopped 2 tbs. finely chopped parsley Salt and pepper
LEEKS
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery and carrots. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
SWEET POTATO AND LEEK GRATIN www.homecooking.about.com
Serves 8-10 1 pound leeks, trimmed, halved lengthwise, sliced crosswise into 1/4-inch pieces, and soaked in cold water to cover 2 tablespoons whole unsalted butter 2 tablespoons olive oil 1/4 cup garlic, minced Salt and pepper to taste 2 cups heavy cream 1/4 cup fresh thyme 2/3 cup dried currants or diced pitted prunes 1 lb sweet potatoes peeled 1 1/4 lbs. Idaho potatoes peeled and reserved in cold water
Lift the leeks from the water in which they're soaking so any sand remains in the water. Drain the leeks in a colander. Melt the butter and olive oil in a 2-quart saucepan over medium heat and stir in the leeks and garlic; cover and lower the heat. Cook slowly, stirring occasionally, until the leeks are softened, about 5 minutes. Add the cream, bring to a simmer, and cook over low heat for 5 minutes. Stir in the currants or prunes, fresh thyme, and salt and black pepper to taste. Set aside. Preheat oven to 350 degrees F. Butter a heavy-bottomed 5-quart casserole. Using a Japanese mandolin or a sharp knife, slice the sweet potatoes 1/4 inch thick. Do the same with the Idaho potatoes. Beginning with Idaho potatoes, arrange a layer of potatoes on the bottom of the casserole. Season lightly with salt and pepper, then spoon 2 tablespoons of leek cream over the potatoes. Repeat with sweet potatoes: layer, season, and spoon leek cream over them. Continue in this way, alternating Idaho and sweet potatoes, until all are used. With your hand, or a rubber spatula, press down firmly on the potatoes; drizzle the remaining leek cream over the top layer. Bake 50 to 60 minutes, until the gratin is bubbling around the edges and a knife slides into it easily. Remove to a warm place and let rest for 15 minutes. Slice the gratin into wedges or squares and serve. It may be prepared ahead and reheated in a 300-degree F. oven.
LEEK AND POTATO FRITTERS www.homecooking.about.com
Makes 18 patties 1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound) 1 teaspoon salt 2 pounds leeks, thinly sliced 4 large eggs, lightly beaten 1/2 cup matzo meal or fine, dry breadcrumbs 1/3 cup grated Parmesan cheese 1 teas. salt 3/4 teas. freshly ground pepper 1/2 cup canola oil Sour cream (optional)
Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.