Tulips, seedlings, greens and more!

The tulips have been really taking off with some warmer and sunnier days, so we’ll have a nice selection this week. Don’t worry - there will still be plenty for Mother’s Day weekend! In addition, we’ll continue to have more heirloom narcissus, which we’ll have available for pre-order, as well as for walk-up sales during order pick-ups.

In addition to flowers, we’ve got some of our first seedlings available this week! We’re starting with some cold-hardy herbs and flowers, but before you know it, we’ll have tomatoes, peppers, eggplant, cukes and zucchini. We’re also excited to offer a curated box of cutting flower seedlings in a few weeks. Stay tuned for more details soon!

This is the last week for high tunnel greens, as we are making way for planting our high tunnel summer crops at the end of this week. While this means a break from spring greens for a few weeks, we are moving into a season of harvesting veggies in the field. Green garlic is first up, but asparagus is just around the corner (hopefully by the end of next week).

Ordering will open today (Wednesday) at noon and close Friday morning at 7am. Pick-ups will be on the farm stand porch Friday, May 1st, from 2pm-6pm. If you’d like you order left our for later evening pick-up email melissa@barrettsmillfarm.com. Ordering is open to all - no need to make an account to place an order. Payment is made by credit card. Alternatively, Barrett’s Bucks members may select the “Bucks” option and we will record the purchase in our Barrett’s Bucks records.

Coming soon: Mother’s Day tulips, more seedlings and asparagus!

To place an order visit:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available for pre-order pick-up on Friday:

Items are grown here and certified organic unless otherwise noted.

• Tulips- See below for a list with descriptions.

• Heirloom Narcissus - Mixed bouquets. These will also be available for walk-up sales with pre-orders.

• Seedlings - See below for a list with descriptions.

• Braising Kale Mix - From our high tunnel. The kalebration is all more mature now, so it is best for cooking. Bags are 3/4lb. Limited.

• Pea tendrils - From our high tunnel.

• Green garlic - These look almost like scallions and can be diced up and used similarly to regular garlic, though they have a slightly milder flavor.

• Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.

• Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.

• Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.

• Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic.

• Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.

• Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.

• Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.

• Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.

• Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.

Single type tulip varieties include:

• Candy Prince: pale lilac with a peachy-pink glow.

• Amazing Parrot: fringed, feather-like petals that are a peachy blush pink with apricot edges. This was part of our winter forcing trial. New variety for us!

Double blooming tulip varieties include:

• Angelique: pale blush peony-type bloom

• Avante Garde: these start out a pale green and mature into a beautiful cream color. As they open they reveal small lavender petals on the inside. They mature more slowly than other varieties, but are worth the wait!

• Dreamer: Dreamy double flowering pale pink blooms with subtle ivory and peach tones. New variety for us!

• Finola: Ivory with pink and green accents.

• Orange Princess: orange peony-type bloom.

• Pep Talk: opens from pale yellowish ivory to rose-pink with variable stripes and matures to deeper shades of ivory and raspberry pink.

• Sunlover: golden yellow peony-type bloom with orange and red striations.

• Sunset Tropical: rose colored peony-type bloom with purple striations on the outer petals

• Verona Sunrise - rich coral-rose shades, later revealing a soft peach center and cream edges as blooms mature. 

Seedlings:

These seedlings have been hardened off and are ready to plant when danger of a hard freeze has passed.

• Snapdragons (Lion’s Mouth mix): blend of bold and pastel colors (6-pack)

• Violas (Anna Viola): purple blooms with blazes of yellow, orange, or white (6-pack)

• Cilantro

• Dill (Greensleeves)

• Lavender (Ellagance Purple): unlike most lavender varieties, this variety will flower the same year it’s planted.

• Parsley (Giant of Italy): this is a flat leaf variety

• Sage

• Thyme (German Winter)

Tulips, greens, carrots and more!

We are excited to have begun tulip harvest, especially because under Catherine’s lead we trialed forcing tulips for the first time. This involved planting the bulbs into crates, which we kept in the cooler with our vegetables all winter before transferring them to the greenhouse with our spring seedlings in March. Now that we’ve tried it, we plan to push it a little earlier for next year!

In addition to the first tulips, we have more high tunnel greens this week, as well as carrots, apples and the last scallions. Ordering will open today (Wednesday) at Noon and close Friday morning at 8am. Pick-ups will be on the farm stand porch Friday, April 24th, from 2pm-6pm. If you’d like you order left our for later evening pick-up email melissa@barrettsmillfarm.com. Ordering is open to all - no need to make an account to place an order. Payment is made by credit card. Alternatively, Barrett’s Bucks members may select the “Bucks” option and we will record the purchase in our Barrett’s Bucks records.

Coming soon: Seedlings for your garden, green garlic, and more! Asparagus harvest usually begins the second week of May.

To place an order visit:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available for pre-order pick-up on Friday:

Items are grown here and certified organic unless otherwise noted.

• Tulips! See below for a list with descriptions.

• Heirloom Narcissus

• Arugula - From our high tunnel.

• Kalebration Mix - From our high tunnel. These leaves aren’t as small and tender as the baby kale mix, but are great for cooking (and they can still be eaten raw, but may need some massaging or cutting up!). These bags will be larger (3/4lb) since they will cook down a bit.

• Pea shoots - From our high tunnel.

• Scallions - Overwintered in our high tunnel. We were able to squeeze out one more harvest from our high tunnel!

• Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.

• Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. The last of our carrot offerings until we start harvesting our own in mid June

• Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.

• Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.

• Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic.

• Sauerkraut - Made by Kenneth at Eastern Mass Provision from our own organic green cabbage. Keep refrigerated. Limited quantities.

• Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.

• Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.

• Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.

• Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.

• Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.

Single type tulip varieties include:

• Candy Prince: pale lilac with a peachy-pink glow.

• Amazing Parrot: fringed, feather-like petals that are a peachy blush pink with apricot edges. This was part of our winter forcing trial. NEW!

Double blooming tulip varieties include:

• Avante Garde: these start out a pale green and mature into a beautiful cream color. As they open they reveal small lavender petals on the inside. They mature more slowly than other varieties, but are worth the wait!

• Finola: Ivory with pink and green accents.

Greens, carrots, apples and more available online for Friday pick-up!

We’ve been busy seeding and planting in the greenhouse, fields and high tunnels but we will pause that work Friday morning for another harvest because our next beds of arugula and baby kale mix are ready! We also have Alprilla Farm carrots, a new batch of Evercrisp apples (not organic) and the last few jars of our own sauerkraut available to order. See below for a complete list. Ordering will open today (Wednesday) at Noon and close Friday morning at 9am. Pick-ups will be on the farm stand porch Friday, April 17th, from 2pm-6pm. If you’d like you order left our for later evening pick-up email melissa@barrettsmillfarm.com. Ordering is open to all - no need to make an account to place an order. Payment is made by credit card. Alternatively, Barrett’s Bucks members may select the “Bucks” option and we will record the purchase in our Barrett’s Bucks records.

Coming soon: Tulips, seedlings for your garden, green garlic, and more!

To place an order visit:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available for pre-order pick-up on Friday:

Items are grown here and certified organic unless otherwise noted.

• Arugula - From our high tunnel.

• Baby Kale Mix - From our high tunnel.

• Red cabbage

• Scallions - Overwintered in our high tunnel. The last we will have until our spring scallions are ready (which we just planted yesterday!).

• Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.

• Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. The last of our carrot offerings until we start harvesting our own in mid June

• Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.

• Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.

• Apple Chips - Dehydrated apple chips made by Growing Places in Leominster, MA. Shelf life is 3 months stored in a dry place. Not organic.

• Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic.

• Sauerkraut - Made by Kenneth at Eastern Mass Provision from our own organic green cabbage. Keep refrigerated. Limited quantities.

• Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.

• Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.

• Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.

• Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.

• Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.

Pop-up this Saturday 10am-1pm! Self-serve farm store

For those who weren’t able to make a weekday order (or who already ate all their greens!) we are having a pop-up sale this weekend. It will be a self-serve store on the farm stand porch this Saturday, April 11th from 10am-1pm. We are harvesting fresh kale mix and arugula from the high tunnel for the sale. Also available: our scallions, Alprilla Farm certified organic carrots and rye flour, Mycoterra organic shiitake mushrooms, Evercrisp apples (not organic), and our own hot sauce and salsa verde!

Self-serve payments accepted include cash, check, Barrett’s Bucks and credit card. Credit card payment is done by scanning a QR code with a link for online payment using a smart phone. There will be a box for cash, check and Barett’s Bucks payments. For cash purchases please bring exact change. Below is a list of prices for planning purposes. Barrett’s Bucks members, please fill out a Bucks card with your name and purchase amount and place it in the box (if you’re not a Bucks member, no need to fill out a card).

Available self-serve on Saturday 10am-1pm:

Items are grown here and certified organic unless otherwise noted. Please note that we are not currently rinsing greens so they will need extra washing at home.

• Baby Kale Mix - Great for salads. From our high tunnel. $7/bag

• Arugula - From our high tunnel. Incredibly tender! $7/bag

• Scallions - Overwintered in our high tunnel. $4/bunch

• Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. They are very crisp and sweet! $6/bag

• Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic. $6.25/ 4oz. container

• Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic. $9/bag

• Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough. $8.25/bag

• Salsa Verde - Made by Kenneth at Eastern Mass Provisions from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild. $9/bottle

• Hot Sauce - Made by Kenneth at Eastern Mass Provisions from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot. $9/bottle

Order spring greens, carrots, mushrooms, fresh rye flour and more!

Orders are now open for pick up next Wednesday, April 8th from 2pm-6pm! We are especially excited about the new beautiful beds of tender arugula and baby kale that are ready to harvest. We are also happy to report that when our friend Sophie came to visit last week we stocked up on enough Alprilla Farm certified organic carrots, rye flour and celeriac to have more to offer this week. To round out the selection we also have shiitake mushrooms from Mycoterra Farm available. We try to make ordering and pick-up as easy as possible! If you’ve never ordered with us online before here’s a quick guide to how it works:

1. You don’t need an account to place an order.

2. Most orders are paid for by credit card. Alternatively, if you have signed up for 2026 Barrett’s Bucks you may now use those for payment online! Simply select the “Bucks” payment option at check out and we will deduct your purchase from your total credit in our separate Barrett’s Bucks system. We also accept SNAP/HIP, please email melissa@barrettsmillfarm.com to arrange payment at pick-up for this option.

3. A list of what will be available is below. Once an item has sold out it disappears from the online store.

4. Pick-ups are self-serve on the farm stand porch from 2pm-6pm. If you would like to pick up your order after 6pm that is no problem, just email melissa@barrettsmillfarm.com to let us know to leave your order out when we close up for the evening.

Ordering opens Friday, April 3rd at 12pm

and closes Tuesday, April 7th at 12pm.

To place an order visit:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available for pre-order pick-up on Wednesday:

Items are grown here and certified organic unless otherwise noted. Please note that our seasonal water has been turned off so kale mix and spinach will need extra washing at home.

• Baby Kale Mix - Great for salads. From our high tunnel.

• Arugula - From our high tunnel. Incredibly tender!

• Pea shoots - From our high tunnel.

• Braising Spinach - From our high tunnel. Larger leaves that are best for light cooking. Limited quantities.

• Cabbage - Red and green storage cabbage

• Scallions - Overwintered in our high tunnel.

• Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. They are very crisp and sweet!

• Beets - from Winter Moon Roots in from Winter Moon Roots in Hadley, MA. Certified Organic. Limited quantities.

• Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.

• Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic.

• Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.

• Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.

• Apple Chips - Dehydrated apple chips made by Growing Places in Leominster, MA. Shelf life is 3 months stored in a dry place. Not organic.

• Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic. See below for a ramen recipe that uses dried shiitake!

• Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.

• Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.

• Sauerkraut - Made by Kenneth at Eastern Mass Provision from our own organic green cabbage. Keep refrigerated. Limited quantities.

• Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.

• Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.

• Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.

Vegetarian Ramen

from Umami Girl

Ingredients

• 8 cups good low-sodium vegetable broth

• 1 ounce dried shiitakes, 15-20 mushrooms

• ¼ cup low-sodium tamari or other good soy sauce

• 2 tablespoons vegetable oil, divided

• 1 small yellow onion, thinly sliced

• 2 garlic cloves, minced

• 1/2- inch piece fresh ginger, peeled and minced

• 1 tablespoon good butter

• 1 tablespoon white miso paste

• 1 tablespoon mirin, rice wine

• 10 ounces baby spinach or pea shoots

• 4 eggs

• 10 ounces sliced fresh shiitake mushrooms

• 4 servings fresh or dry ramen noodles

• One 6-ounce package baked tofu, atoom temperature

• 2 to 3 scallions, white and green parts sliced

• Gomasio, sesame salt

• Toasted sesame oil with hot chili

Instructions 

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

4. Bring a large pot of unsalted water to a boil. Add the spinach or pea shoots and cook for about a minute, until just wilted. Remove from pot and set aside.

5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.

8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

The Ultimate Spring Party Salad

from The Kitchn

Ingredients

For the vinaigrette:

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 2 teaspoons finely chopped shallot

• 1 tablespoon honey

• 1 tablespoon honey

• 1 small clove garlic, minced

• 1/4 teaspoon kosher salt

• Freshly ground black pepper

For the pickled onions:

• 1/4 medium red onion, thinly sliced

• 3/4 cup red wine vinegar

• 1/2 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

For the salad:

• 6 cups baby kale mix (about 5 ounces)

• 6 cups arugula (about 5 ounces)

• 1/2 cup blueberries

• 1/2 cup shelled toasted pistachios, coarsely chopped

• 1/2 cup crumbled feta cheese (about 2 ounces)

• 1/4 cup edible nasturtium flowers

Instructions

Make the vinaigrette:

1. Place all the ingredients in a jar, seal, and shake to emulsify; set aside.

Pickle the onion:

1. Bring 2 cups of water to a boil. Meanwhile, place the red onion slices in a fine-mesh strainer. Working over the sink, pour the boiling water over the onion and drain. Place in a small bowl. Add the vinegar, sugar, and salt. Stir to combine and dissolve the salt and sugar. Set aside for 30 minutes. Strain off the pickling liquid.

Assemble the salad:

1. Pile the kale mix and arugula onto a serving platter or large, shallow salad bowl and toss with 1/3 cup of the dressing. Arrange the pickled red onion, blueberries, pistachios, and feta cheese on top of the greens. Scatter the nasturtiums around the salad. Serve alongside the remaining vinaigrette.