Being a Locavore in 2018

As we enjoy yet another snowstorm this winter of 2018, thoughts of Spring are starting to sneak into my mind.  It started when I noticed it was still light outside as I started dinner the other night, and then I noticed that the sun was up when the alarm went off this morning.

I must admit I like winter. I am an active hibernater. I like dressing in cozy layers, soft sweaters and wide wale corduroys. I like how clean everything on the farm looks when it is blanketed in a layer of pristine white snow and I just love the hearty stews, soups and roasts centered on the hearty root vegetables and brassicas available to us locavores.

Being a locavore – someone who eats what is locally grown and in season — is mandatory for us.  As owners of Yellow Stonehouse Farm, John and I must “walk the talk”.  After all – we expect our CSA members to eat what we grow when it’s harvested, or in the case of our Winter Share, when we distribute from winter storage. So of course, we do the same. Thankfully, it’s a pleasure because these vegetables are the basis for the warm and comforting dishes we love to eat when its’ cold and blustery outside.  As I write this, I have a delicious stew of veal, onions and carrots simmering away for dinner tonight.

I enjoy knowing we are eating vegetables that are grown locally, organically and are good for us because these are the vegetables that are meant to sustain us during the cold times – as our ancestors did back before commercial growers starting shipping vegetables around the globe.  I think it’s healthier to eat what’s available to us based on the calendar – during winter, we eat carrots and potatoes, turnips and Brussel sprouts which contain the nutrients we need now to stay healthy.

Eating healthy foods, specifically vegetables, is one way to maintain our health and well-being.  Processed food have so many chemicals, additives, salt and sugar that they aren’t healthy for us. We’re not vegetarians but we eat lots of fresh produce and strive to make sure that at least two thirds of every plate are vegetables or fruit.  How?  Well, by adding vegetables to sandwiches, eggs and other dishes, and it’s easy to cook extra’s to add cold later to a salad.  I also harvest and dry herbs to make herb mixtures to add to recipes and even a healthy salt free salad dressing mix for homemade salad dressings.  All of these spice mixes and salad dressing mixes are offered to our CSA members so they can experiment as well.

Sharing recipes and ideas on how to cook the many vegetables we offer CSA members is an integral part of what we do at Yellow Stonehouse Farm.  We know many of our members aren’t familiar with some of our produce, so we provide them the help they need to take full delicious advantage of their farm-share.

But still, we entertain ourselves with thoughts of Spring and what we are going to grow next season. Reading seed catalogs is fun – we peruse seed catalogs and learn about new varieties of vegetables to offer our 2018 CSA members.  We look for new varieties that offer different colors and tastes as well as new hybrids that are bred to be more drought pest, and disease resistant – so that we can continue our organic practices of avoiding the use of pesticides and herbicides and continue to offer the highest quality organic fruits and vegetables to our CSA members.  Just a reminder – membership applications for Yellow Stonehouse Farm’s CSA 2018 Summer share are now available.

Happy Easter with thoughts on Spring, farming and open space

Happy Easter!  What a difference two weeks makes.  The last Farming Matters blog was March 21st when there was over a foot of snow on the ground.  Now it’s Spring, 80 degrees and flowers are starting to bloom everywhere – just in time for Easter!

It is a lovely time of year; early Spring bulbs like crocuses and daffodils refresh one’s entire being – as well as providing winter lazy bodies incentive to get out there and begin tending the flower, vegetable and herb beds.

Prepping the vegetable fields is late this Spring due to the snow and rain accumulating in the fields and surrounding meadows.  Check out this picture of the flooding we experienced when a blockage on the nearby ponds was removed, causing a rush of water to roar into Brick Yard Brook and our meadows.  Amazing what a big effect the actions of another can have on someone else’s water and land.  A good reason for cooperation among citizens and neighbors to safeguard natural resources.

Protecting the natural resources of our farm is one the reason Yellow Stonehouse Farm’s organic CSA was established – it was a way to continue as a working farm and maintain the open space for agricultural use.  Did you know that our farm and just a few others are all that are left of Westfield many farms?  Farming was a huge part of Westfield’s history – in fact, our section of town is called East Farm’s because it was basically all farms at one time.

Sustaining farms and open space are important for our community.  These few remaining swaths of farm land not only protect the flora and fauna but maintains the recharge area for the aquifers which supply us with clean water – lately a big issue in Westfield.  Farm’s and open space need protection to safeguard natural resources such as our air and water so they are there for future generations.

Membership in Yellow Stonehouse Farm’s organic CSA is a way to support open space and farming in Westfield – while enjoying delicious certified organic vegetables and field fruits. We also offer community members free activities such as the guided bird walk coming up on May 7th for those who want to explore the property and see the array of birds and other wildlife resident on the farm. Other activities available to members include hiking, pick-your-own vegetable and flower picking, and member gatherings like potlucks.

There are still a few organic CSA shares available – though some pick-up days are filling up fast.  Call us at 413-562-2164 or email us at the farm at yellowstonehousefarmcsa@gmail.com for more information or come visit during our Open Farm day this Saturday, April 15th between 10:00 am and 3:00 pm.  Hope to see you then and Happy Easter!