Free Living Farm in Petersham puts veggies on the menu in responsible ways

Free Living Farm is an organic working farm in Petersham established in 2021 by Cara Germain and Michael Zueger. The couple firmly believe in using responsible practices that work with ecology, growing vegetables, herbs and fruit on 1.5 acres.

And, it’s paid off.

The Community Supported Agriculture farm has a strong membership and list of people waiting to hear when new spots may open; a farm stand on the property at 87 Maple Lane, open from 10 a.m. to 2 p.m. Saturdays; a booth at the Sunday Sturbridge Farmers Market, 9 a.m. to 1 p.m. on the Sturbridge Town Common. Timberyard Brewing Company in East Brookfield also uses Free Living Farm fresh salad mixes and vegetables on its menu.Germain said the farm hasn’t been impacted by recent storms.

“Our crops are doing great, and we’re picking pretty much everything in season,” she said. “We are very fortunate.” Tomatoes, radishes, summer squash, cucumbers, lettuces, Asian greens, carrots and herbs are just a few examples of crops. “Our corn is a little late and hard squashes will be ready by early fall,” said Germain. The farm’s small apple orchard took on some damage as a result of the freeze in May, she said, and apple blossoms froze.

In Massachusetts, the state Department of Agricultural Resources reports that at least 75 farms have been hurt by recent flooding, with about 2,000 acres in crop losses at a minimum value of $15 million.

Germain said Free Living Farm is part of an amazing piece of property owned by Karen and Dave Davis, who ran the long-standing family business, Sweetwater Farm. The owners now lease three parcels of their land, according to Germain.

In their early 30s, Germain and Zueger first met in California in 2013. She’s originally from Auburn, daughter of Deborah Germain of Worcester and the late Steven Germain. A graduate of Worcester State College, she majored in biology and minored in chemistry. Her passion for farming and the outdoors is the result of life experiences that involve volunteer work with conversation programs, “up and down the West Coast, learning about native plants and restoring habitats, all which played a large part in her love of plants and growing.” Zueger grew up in Illinois and carries with him, “a friendly Midwestern vibe as well as an appreciation of the rural country life.”

In college, his focus was natural resource management, spending summers collecting forestry field data in places like the rugged backcountry of Southeast Alaska.” The couple’s colorful journey is posted at www.freelivingfarm.com.

In short, the couple have had many fulfilling life experiences, including an organic farm apprenticeship in Warren, Maine, and work on a permaculture fruit/nut/coffee farm in Hawaii. Before leasing the Petersham property, they worked for the iconic organic farmer Eliot Coleman at his Four Season Farm in Harborside, Maine, a memorable time for the couple, said Germain. Coleman is an author, agricultural researcher and educator and proponent of organic farming. Germain and Zueger also ran a farm in Brookfield for four years.

Germain is at the heart of operations at Living Free Farm as “crop planner, harvest and CSA leader, people person, display designer, dreamer and recipe compiler.” She loves to cook and share nutritious food, exercise and “engulfs herself in historical fiction.” Zueger is the farm’s “systems guy, tinkerer, soil fertility and plant health fanatic, maintenance, tools and supply person, basic mechanic and carpenter and financial/business person and researcher.”

In Worcester, I recently chatted with Germain at one her CSA box pickup spots. She said at a young age she never dreamed she would one day be a farmer, admitting vegetables weren’t that important to her as a kid. “Now, I can’t get enough,” she laughed. At the farm, the couple pays careful attention to maintaining a healthy soil ecosystem.  “Healthy soil, healthy plants,” said Germain. See more about farming methods on their website.

Last August, U.S. Rep. Jim McGovern visited farms in his district, including Free Living Farm. Germain said she and Zueger talked to McGovern and guests about their diversified vegetable farm, describing their farming techniques, strategies, challenges and rewards.

Germain is a home cook and regularly tucks a sheet of recipes into CSA boxes. Members learn nutritional values of vegetables, how to store and cook them, updates on what’s happening at the farm, etc. The couple now raise meat birds (chickens) and plan to grow a variety of small berries as early as next season, said Germain. Note: Dahlias are grown on the farm and Germain’s dried flower arrangements are available in early fall.

“We have great customers,” said Germain about CSA members and the people who regularly shop the Sturbridge Farmers Market. The day I talked to Germain a customer had dropped off a cake for the couple. It’s not unusual for customers to gift a dessert or even a bottle of wine, said Germain.

On the farm’s website, you’ll find a “farm store,” where you can shop and order produce after Oct. 8. “We wait until the Sturbridge Farmers Market closes,” said Germain, explaining that farm store orders are delivered to the Sturbridge Town Common on Sundays, or picked up at Free Living Farm. Thanksgiving orders have to be made a week before the holiday, she said.

Big farm news is that Germain and Zueger will be married Sept. 30 on the Petersham property. Germain said the couple has a wedding planner, but she plans to make the floral arrangements. She also will make a surprise treat for guests.

When October rolls around, harvesting is pretty much done and things slow down at the farm, said Germain. “It’s my time to shine,” she said. “I love fall.” The couple also looks to a getaway during the winter season.

“We love to discover new restaurants and cafes,” said Germain. “Especially, if they’re farm to table.”

A couple with a lot to celebrate.

This season, try Cara Germain’s recipes for Radish Salsa, Beet Burgers or Potato, Leek Soup with Celeriac.

RADISH SALSA

2 cups chopped radishes

½ small red onion, chopped

1 scallion or shallot, thinly sliced

1 teaspoon minced garlic

1 tablespoon minced fresh chile (jalapeno or Thai), or hot red pepper flakes, to taste

2 tablespoons freshly squeezed lemon juice

¼ cup chopped fresh cilantro leaves

Salt and freshly ground black pepper, to taste

Put all ingredients in a medium bowl and mix thoroughly. Taste and adjust seasoning, adding more chile, lemon juice or salt as needed. Makes 2 servings or more.

BEET BURGERS

2 cups grated raw beets (about 2 large beets, with skin peeled)

1 ½ cups cooked quinoa or millet

1 cup toasted sunflower seeds

½ cup sesame seeds

½ cup minced onion

½ cup bread crumbs, optional

1 tablespoon olive oil, or less

3 tablespoons all-purpose flour (can substitute other flour)

3 tablespoons finely chopped parsley

4 garlic cloves, finely chopped

2 to 3 tablespoons tamari soy sauce

1 egg, beaten

¼ teaspoon cayenne pepper, to taste

Salt and pepper, to taste

Note: Beet patties are baked, but you can fry them instead. Put a little olive in a saute pan before cooking.

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In large bowl, combine beets, quinoa, sunflower seeds, sesame seeds, onion, bread crumbs (if using), egg, oil, flour, parsley, garlic, tamari and cayenne. Add salt and pepper to taste. At this point, test if you can make a beet patty that stays together. Add more quinoa or flour until a patty doesn’t fall apart while baking.

Bake for 25 to 35 minutes or until firm. Carefully flip halfway during baking time. Makes about 10 burgers, depending on size.

POTATO, LEEK SOUP WITH CELERIAC

2 tablespoons olive oil

3 leeks, diced (use white and light green parts only)

1 small yellow onion, peeled and finely chopped

2 cloves of garlic, minced

1 to 2 medium sized celeriac, peeled and cut into 1-inch cubes

2 Yukon gold potatoes, peeled and cut into 1-inch cubes

Hefty pinch of salt

4 cups vegetable stock or bone broth, plus more if needed

1 to 2 tablespoons parsley, chopped

Coconut milk or heavy cream, optional

Heat the oil in a large heavy bottom pan over medium high heat. Add leeks and onion and saute, stirring occasionally for about 8 minutes. Add garlic, celeriac, potatoes and salt. Stir well. Add the vegetable stock or bone broth and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 25 minutes. At this point, you can add ¼ cup milk or heavy cream. Remove from heat and let the soup cool for a few minutes before transferring it to blender on high speed. Pure until completely smooth and creamy. Note: you also can use an immersion blender. Return soup to pan and keep warm until ready to serve. Makes 2 to 3 servings, depending on size bowl used.

If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com.

This article originally appeared on Telegram & Gazette: Table Hoppin': Farm finding success through responsible agriculture