It was classic fall weather last week for the final Main Season CSA pick-up, with frosty mornings and warm sunny afternoons! We took spent cold mornings cleaning up and organizing storage crops, while afternoons were spent taking advantage of the warmth to harvest and pull plastic as well as seed cover crop in newly cleared areas. We are gearing up to do more of the same this week, in addition to getting ready for the first pick up of the Late Fall CSA Thursday, October 25th. Pick ups for the Late Fall will be Thursdays 11am-6pm and Saturdays 9am-3pm.
This week is the last week of our Farm Store. We will be open regular hours Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Now is the time to use up your 2018 Barrett’s Bucks as they do not carry into next season. We will also have bulk order forms available for those of you who would like one last opportunity to stock up before the winter. Forms will be due November 10th for pick-up November 17th. Forms turned in this week may use Barrett’s Bucks for payment.
Late Fall CSA:
Rutabaga - After years of failed germination we finally have rutabaga this year. Rutabaga are a root crop that can be roasted, boiled, or used in soups. They are similar to turnips but with a creamier texture.
Honey Nut squash- transitional. These small sweet squash look like mini butternut. We are trying them for the first time this season. Let us know what you think!
Beets
Scallions
Sweet potatoes - transitional. We have quite the variety of sizes (read: giant potatoes!) but all taste equally good! They have a traditional orange flesh and sweet flavor.
Romanesco cauliflower or broccoli
Radishes
Fennel - Transitional.
Cabbage
Brussels sprouts
Carrots
Peppers
Butternut squash - transitional
Pie pumpkins - transitional
Leeks - transitional.
Garlic
Salanova
Coming up in later weeks of the Late Fall CSA: KN-Bravo radishes (purple daikon), black futsu squash, turnips, watermelon radish, shallots, onions, spinach, lettuce, Peter Wilcox potatoes, Elba storage potatoes, kale, popcorn, and mini daikon radish, as well as more of many of the crops available in week 1.
In the farm store:
This is the last week of the farm store for the season which means it is also that last week to use your 2018 Barrett’s Bucks. We will have most of the veggies listed in the CSA available as well as acorn squash, delicata, buttercup squash, and onions. We also have some decorative items still available: our own gourds and corn stalks, as well as jack-o-lanterns from Verrill Farm. We will also have Fat Moon mushrooms, honey from Double B, raspberry infused vinegar from Silferleaf farm, pastured eggs from Pete and Jen’s, and the last of the organic cranberries from Fresh Meadows Farm in Carver, MA.
Sweet potato cakes
Adapted from Plenty by Yotam Ottolenghi
2 ¼ lb sweet potatoes, peeled and cut into large chunks
2 tsp soy sauce
¾ cup flour
1 tsp salt
½ tsp sugar
3 tbsp scallion, chopped
½ tsp fresh chilli, finely chopped
Lots of butter, for frying
For the sauce:
3 tbsp Greek yogurt
3 tbsp sour cream
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
1 tbsp fresh cilantro, chopped
Steam the sweet potato until soft, then drain in a colander for up to an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if its a little runny, add some flour. Melt some butter in a nonstick pan.
Use a tablespoon to put mix in the frying pan and flatten slightly with the back of the spoon. and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of paper towels to soak up the excess butter. Serve hot or warm, with the sauce on the side.