It is week 19 out of 20 for the Main Season CSA! In these last two weeks we will fit in many fall favorites including butternut squash, Brussels sprouts, carrots and onions. Folks who are signed up for the Flex and Extended CSA will receive an email from us next week to sign up for time slots for the 4 weeks of the Late Fall (October 29-November 21st). The last day of the farm store of the 2020 season will be Saturday, October 31st, and all 2020 Barrett’s Bucks expire at that time. We will not be offering bulk orders this year, however we will likely have a few days of online pre-orders for late fall greens and other items in November and December. CSA renewals are still open and we will start offering spots to new members December 1st. Barrett’s Bucks memberships for both new and returning folks will open this winter. This week out in the fields we will continue to focus on bringing in the harvest as well as tackling end of the season clean up projects like landscape fabric and irrigation removal. We also have cleaning and organizing projects in the greenhouses, barn and farm stand to make room for storage of supplies. Once we get organized we do have some more exciting activities right around the corner, like planting tulips and garlic for 2021!
In the CSA this week:
Brussels sprouts
Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).
Butternut squash
Sweet potatoes
Green tomatoes - fried green tomatoes anyone?
Carrots - Fall carrots are back and sweeter than ever after the recent frosts
Spinach - What a fall for spinach! The field harvest continues and our high tunnel planting is also almost ready!
Daikon radishes- we grow a small (more approachable!) version called mini mak
Cabbage - red and green storage varieties
Escarole - A fall cooking green.
Beets
Salanova Lettuce Mix
Lettuce
Garlic
CSA PYO:
We have had a a couple of frosts, so most PYO is done for the season, and the herbs need a break. Hopefully the parsley and herbs in our raised beds will recover for more picking before the end of the CSA, but things do grow quite slowly this time of year!
PYO Flower CSA:
Flower picking is done for the 2020 season.
In the Farm Store:
In addition to the items listed in the CSA we will also have scallions, colored peppers, and fresh ginger from our high tunnel. We will also have organic cranberries from Fresh Meadow Farm in Carver, MA, honey from Double B Honey (harvested from hives on the property), sweet corn and jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50 which are available to pre-order online this week for pick up after 2pm on Friday or on Saturday - select the special “Friday after 2pm (mushrooms only)” order cycle online in order to order for pickup at the end of the week. Bulk mushroom ordering will close at noon on Thursday. Regular online pre-orders continue, but please note that pre-orders are available for Tuesday, Friday and Saturday pick-ups only. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.
Farm Store Hours
Tuesday - Friday 11am - 6pm
Saturday 9am-3pm
Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!
Sheet-Pan Curry Pork Chops and Sweet Potatoes
By Anna Stockwell, Epicurious September 2018
· 4 tsp. mild curry powder
· 1 tsp. freshly ground black pepper
· 1 tsp. light brown sugar
· 2 1/2 tsp. kosher salt, divided
· 1 Tbsp. extra-virgin olive oil
· 4 (1"-thick) small bone-in pork chops (2 lb. total)
· 8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise
· 1 cup plain whole-milk Greek yogurt
· 3 Tbsp. fresh lemon juice
· 4 small radishes, thinly sliced
· 1 cup pomegranate arils
Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl. Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done). Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl. Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
Perfect Roasted Brussels Sprouts
By Cookie + Kate: https://cookieandkate.com/perfect-roasted-brussels-sprouts-recipe
INGREDIENTS
1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
Roast the the sprouts until they are tender and deeply golden on the edges, about 20 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
CHANGE IT UP: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.
Fried Green Tomatoes
from pinchandswirl.com
· 3 medium green tomatoes about 12 ounces
· 1 large egg
· 1/2 cup buttermilk
· 1/2 cup all-purpose flour divided
· 1/2 cup cornmeal
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· pinch ground cayenne pepper
· avocado oil or other high heat oil, for frying
· flaky sea salt such as Maldon, for finishing
Slice tomatoes into 1/4-inch thick rounds. Whisk egg and buttermilk together in a shallow bowl. Scoop 1/4 cup flour onto a medium plate. To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk. Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal until evenly coated and transfer to plate. Repeat with remaining tomato slices. Line a plate with paper towels; set aside. In a heavy skillet (ideally cast iron) heat 1/4-inch of high heat oil to 375°. (It's important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 1/2 to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don't get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.
Sarah is the farm’s master organizer!