In spite of the recent warm weather, the days are getting shorter and summer crops are winding down. We even had our first frost last week! Fortunately, it was a light frost and sensitive crops like beans and peppers held on through the cold night. Other summer classic crops like zucchini and cucumbers succumb to disease or significantly slow production by the beginning of September. Our high tunnel tomatoes are still alive (and quite a bit healthier than our field tomatoes). But even the added warmth and protection in the high tunnel can’t make up for the shorter growing days, so harvests have dropped off significantly.
As we see fewer tomatoes and more winter squash, we have been getting more questions about the end of the season, so we thought we’d share a few reminders of upcoming dates. The farm stand is open until Saturday, October 26th. 2019 Barrett’s Bucks expire after this date - if you have any questions about your balance, check in with the Shopkeeper or email Melissa. The CSA also continues for another month or two depending on which option you have chosen. Including this week, there are 4 weeks left in the Main Season CSA (which ends October 26th), and 8 weeks left in the Extended and Flex CSAs (which end November 23rd). The Late Fall/Extended CSA is sold out. If we end up with extra produce, we may be able to offer a pop-up sale in November, so if you are a Main Season CSA member wishing you had done the Extended CSA, stay tuned! We are also working on putting together our brochure and offerings for the 2020 season. All current CSA and Barrett’s Bucks members will receive notification as soon as sign-ups are available.
This week in the CSA:
Delicata and Honeyboat squash - these small striped squash are a farm favorite for their sweet flavor and ease of cooking (you can eat the skin). The simplest way to prepare them is to cut them in half lengthwise, scoop out the seeds and then slice them into half moons about a quarter inch thick. Bake them on a lightly oiled baking sheet until the undersides are golden. You can sprinkle with cinnamon or salt if you like before baking, but they are pretty tasty plain as well!
Buttercup squash - another winter squash with edible skin. It has a creamy texture similar to red kuri, but with a more sugary flavor.
Red Kuri Squash - The skin is edible on this orange squash making chopping for cooking easier! The sweet, nutty flavor of red kuri squash makes it a favorite for adding to curry, as well as simply slicing and baking.
Shallots - these are like a cross between garlic and onions. You can cook them just like you would an onion. They’re also delicious diced finely in salad dressings. Store in a cool dark and dry place (not the refrigerator).
Broccoli - the heads look gorgeous, but there are definitely more cabbage worms in them than the broccoli we harvested two weeks ago. Soak in warm water for a few minutes to entice the worms out before preparing.
Baby bok choi
Tomatillos - Tomatillos should be picked when the fruit has filled out so much that the husk has split, they can be green or purple.
Husk cherries - Husk cherries should be picked when the husk is brown and papery. To eat, remove the husk - the berry inside will be yellow. Husk cherries usually fall on the ground when they ripen, hence why they are sometimes called “ground cherries”!
Cherry tomatoes - they are almost done for the season, but there are still some decent ones to be found, especially in the Sunpeach and Sunrise Bumblebee.
Hot peppers - Jalapeños (green), fresno (red) and ancho poblanos (green, about 4” long).
Herbs: parsley, dill, cilantro, Thai basil, chives, peppermint, spearmint, thyme, oregano, tarragon and sage.
Tuesday and Thursday 11am-6pm
*We will continue to close the pick-your-own gates at 6pm as a precaution due to the current EEE outbreak in Massachusetts. If you cannot finish picking by 6pm on Tuesday/Thursday you are welcome to pick on Wednesday or Friday.
The PYO flowers are still blooming and will be open until the flowers are damaged by a frost! Flower picking is open any time the farm stand is open, Tuesday-Friday 11am-6pm and Saturday 9am-3pm. We will continue to close picking promptly at 6pm this week as a precaution due to the current EEE outbreak in Massachusetts.
This week in the farm stand:
We will have all of the veggies listed in the CSA available in the farm store as well as tomatoes, leeks, potatoes, spaghetti squash and lemongrass. We will also have sweet corn from Verrill Farm, eggs from Pete and Jen’s Backyard Birds, mushrooms from Fat Moon Farm and organic raspberries from Silferleaf Farm whenever available.
Sautéed Shallot and Yogurt Dip
from Saveur, June 30th, 2015
Yield: makes 3 cups
Time: 15 minutes
1⁄4 cup olive oil, plus more for serving
3 shallots, chopped
Pinch of sugar
6 scallions, chopped
1 oz. chives, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
2 cups strained greek yogurt or labneh
Sumac (or substitute with lemon zest), for garnish
Potato chips, preferably Ruffles, to serve
Crudités (carrots, broccoli, fennel, etc.), to serve
Heat oil in a 12-inch skillet over medium-high; cook shallots and sugar until shallots are soft, 5 minutes. Add the scallions and cook 3 minutes more, until soft. Remove from heat and stir in chives and salt; allow onions to cool.
Mix onion mixture and labneh in a bowl with salt and pepper. Transfer to a serving bowl and refrigerate 1 hour. Drizzle with olive oil, chives, and sumac (or lemon zest) and serve with chips or vegetables.
Mushrooms With Caramelized Shallots & Fresh Thyme
by Josh Cohen from Food52.com
4 pounds of your favorite varieties of mushrooms (can be some combination of crimini, royal trumpet, maitake, and oyster mushrooms)
1 grapeseed oil
1 pinch salt
1 pinch freshly ground black pepper
2 cloves garlic
1/2 pound shallots, cleaned and sliced thin
1 splash olive oil
2 tablespoons chopped fresh thyme
1/4 teaspoon cayenne
2 teaspoons red wine vinegar
Set a large skillet over medium heat. Add enough olive oil to thinly coat the surface of the skillet. Add the shallots, and season with salt and pepper. Cook, stirring regularly, until the shallots soften and begin to turn translucent. Turn the heat down to low, and continue stirring occasionally, until the shallots are soft, sweet, and caramelized. This may take 30 to 45 minutes.
If your mushrooms are gritty or dirty, use a damp rag or paper towel to gently wipe them clean. Cut the mushrooms into large bite-size pieces. Some mushroom varieties can be torn with your hands rather than cut with a knife. For example, I like to break maitake mushrooms into large chunks and tear oyster mushrooms into slivers. These hand-torn pieces should approximate the original shape of the mushroom.
While the shallots are cooking, set a large skillet over high heat. Add enough grapeseed oil to thinly coat the surface of the skillet. When the oil begins to smoke, add enough mushrooms to fill the skillet in a single even layer. Let the mushrooms sear, undisturbed, until the bottoms of the mushrooms begin to caramelize. Toss the mushrooms in the skillet and continue cooking, stirring occasionally, until the mushrooms are browned and beginning to crisp around the edges. Transfer the hot mushrooms to a mixing bowl, and using a fine microplane, grate half a clove of garlic over the mushrooms. Toss the mushrooms with the microplaned garlic, and season with salt. Repeat this step with subsequent batches of mushrooms until all the mushrooms have been cooked.
Combine the mushrooms with the caramelized shallots. Add the thyme, cayenne, and vinegar. Taste, and adjust the seasoning as necessary. This dish can be served hot or at room temperature. To reheat the mushrooms, transfer them to a rimmed baking sheet lined with parchment paper and cook at in the oven at 350° F for approximately 5 minutes.
Winter Squash Agrodolce
adapted from Bon Apetit, November 2015
1 red kuri or buttercup squash, seeds removed, cut into 1-inch wedges
2 delicata squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
¾ cup red wine vinegar
¼ cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes
Preheat oven to 400°. Place red kuri and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for red kuri and 20–25 minutes for delicata. Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes. Spoon warm agrodolce over squash and serve.