Week 4

On Monday mornings Lise and I take a field walk. We plan the harvest for the week as well as scout what needs to be done to plan for the following week and beyond. This morning it was no surprise that summer squash and zucchini are in abundance; cucumbers and green beans are almost ready so we have them to look forward to in the coming weeks! During our field walk we also assess what we need to do to make each crop its best (and occasionally, what to do to save it!). We look at potential challenges, make our to-do list for the week, and then get to work! This morning that included mowing, weed whacking, seeding greens, carrots and beets, and preparing ground for our fall brassicas. Before we knew it it was time for lunch. Good thing it’s only Monday, we have plenty more left to do!

During the field walks we take note of what is going well on the farm, but it's dinner time when we really appreciate it!   Everyone here at Barrett’s Mill Farm loves eating vegetables.  I eat most veggies plain and simple either in salad or as a quick sauté with olive oil and salt. I find it delicious, but if you are wondering where that great smell is coming from in the evening look no further than the Holdorf-Conroy house, where more ambitious meals are the norm. A favorite that we all agree is well worth the time in the kitchen are Summer Rolls (see recipe below). They take some chopping but there isn’t much cooking so the house stays cool and the fresh summer flavors can not be beat! We will let you know what we are up to in the kitchen this summer, both simple and elaborate. Feel free to email us recipes if you come across one you love to make with farm produce!

In the CSA:
  • Summer squash 
  • Zucchini
  • Napa cabbage- This is the main ingredient in kimchi and goes great in stir fry.
  • Mini green cabbage
  • Lettuce
  • Carrots
  • Beets
  • Swiss chard
  • Scallions
  • Curly kale
  • Arugula
  • Mustard greens
  • Yukina savoy - Looks like little green lollipops! Great in salads and lightly cooked.
  • Red Russian kale
  • French breakfast radishes
  • Kohlrabi- This crunchy vegetable shredded in salads and coleslaw!

CSA pick-your-own crops:
  • Basil
  • Thai Basil
  • Parsley

In the Store: 

Most CSA crops will be available in the store. In addition, we will have salad turnips and broccoli available in the store.

Coming Soon: 
Cucumbers, Green Beans, Sunflowers, and Japanese eggplant!


Vegetable Summer Rolls
Gourmet | May 2001

Makes 4 rolls but we always at least double the recipe so everyone can eat their fill!


For peanut sauce
3 tablespoons finely chopped onion

1 small garlic clove, minced

3/4 teaspoon dried hot red pepper flakes

1 teaspoon vegetable oil

3 tablespoons water

1 tablespoon creamy peanut butter

1 tablespoon hoisin sauce

1 teaspoon tomato paste

3/4 teaspoon sugar

For summer rolls

1 ounce bean thread noodles (cellophane noodles)

1 tablespoon seasoned rice vinegar

4 (8-inch) rice-paper rounds, plus additional in case some tear

2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

1/4 cup fresh basil leaves (preferably Thai)

1/2 cup thinly sliced Napa cabbage

1/4 cup fresh cilantro leaves (optional- when we don’t have it we use extra thai basil)

1/3 cup coarsely shredded carrot (1 medium)

(Lise suggests chopped scallions, kohlrabi or radishes as tasty additions!)


Make sauce:

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make summer rolls:

Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.