It is now the half way point of the CSA season, week 10 of 20. This means we are picking the classic summer crops and we are on the last page of the greenhouse seeding schedule. We have been seeding, weeding and caring for our fall crops for weeks and they are looking great! If you are not yet a CSA member but would like to be we are offering a limited number of "Back-To-School" CSA Memberships starting August 30th until the end of the regular CSA season (8 pick-ups total). The first couple of weeks should have pick-your-own available and you will join in with our current CSA members to enjoy the fall bounty. Each new member also receives a Barrett's Mill Farm CSA bag. More details and sign up form available here on our website.
The CSA page on our website now also has information about our new offering this year, a November CSA Extension for folks who would like to continue the CSA season for 3 more pick-ups in November. Pick-ups will be on Thursdays from 2-7pm on November 3, 10, and 17. The exact items available will depend on the weather but there will be lots of your CSA favorites to choose from like carrots, beets, winter squash, kale, cabbage, Brussels sprouts, cold weather hardy lettuce. The size of these three pick-ups will be a CSA bag plus some items in addition to your bag. Pick-ups will take place in our heated greenhouse attached to the farm stand.
In the Vegetable CSA:
- Golden Beets-We grow just one planting a season-enjoy!
- Heirloom Tomatoes- These are tomatoes that were not bred for productivity or packability so they look irregular and we don't get many per plant but they are known for their great flavor.
- Slicing Tomatoes
- Watermelon- Starlight and Blacktail Mountain are now ripening, both are red on the inside and have seeds.
- Fresh Onions
- Peppers: Green, purple, and potentially the first of our red orange and yellow varieties
- Summer Squash
- Curly Kale
- Tomatillos- New this year we are growing purple tomatillos, look low on the plants for fruit that have filled out their husks (or in many cases split the husk).
- Cherry tomatoes - All varieites are ripe! Sungold, Jasper, Red Pearl (grape), Yellow Mini, Cherry Bomb, Sunpeach, Black Cherry, and Bumblebee, Mountain Magic
- Hot peppers - Jalapeno and Serrano.
- Buttercream Sunflowers
- Green and Dragon Tongue Beans- The same plantings as last week, the next beans are another week or two away
- Cilantro- A new planting is open and plentiful- time for salsa!
- Dill flowers
- Basil- The italian and thai basil are still going strong, while much of is flowering, it still tastes great.
Pick-your-own Flowers: All of our flower varieties are now blooming - it's a great time to pick!
In the store: Everything available in the CSA will also be available in the store. In addition, we will have the first cantaloupe and colored peppers of the season, paste tomatoes, potatoes and flowers. We will also have mushrooms from Fat Moon Farm and sweet corn from Verrill Farm.
Farm Store Hours:
Tuesday and Thursday 11am -6 pm
Wednesday and Friday 2pm - 6pm
Saturday 10am - 3pm
Seared Summer Squash and Egg Tacos
by Martha Rose Shulman in the New York TImes
- 2 tablespoons extra virgin olive oil
- 1 small onion, cut in half lengthwise and sliced across the grain
- 1 ½ pounds zucchini or other summer squash, diced
- 2 garlic cloves, minced
- 1 to 2 serrano chilies, minced
- Salt to taste
- Freshly ground pepper
- 8 eggs, beaten
- 2 to 4 tablespoons chopped cilantro
- 10 warm corn tortillas
- Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
- Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.