Last week of the farm store and Week 21 of the Extended and Flex CSA

This Saturday, October 31st will be the last day of our farm store for the 2020 season. The farm store will be open regular hours this week, Tuesday-Friday 11am-6pm and Saturday 9am-3pm and we will have our usual online ordering for pick-ups of pre-orders on Tuesday, Friday and Saturday. The Late Fall CSA pick-ups will be Thursday 11am-6pm and Saturday 9am-3pm (the CSA will not be open Tuesdays or Wednesdays in the fall).

We are staying busy cleaning up the fields and keeping up with the fall harvest. Soon it will be time to clean out the barn to store equipment and supplies for winter, take down fences, and mulch strawberries and garlic with straw. We will have deer fences to take down, coyote fences to put up (to prevent damage to the row cover on our fall planted strawberries!), and high tunnels to secure for winter weather. This week it looks like we’ll also have some extra covering to do, as Friday night is forecast to get down to 21 degrees! What a change from the 70-degree days last week!

As we wrap things up for the season around the farm we are relieved to have made it to this point having had a good harvest despite a drought and increased workload due to the pandemic. We appreciate all of your flexibility with the changes required this season, it would not have gone so smoothly without your support and patience as we navigated new challenges.

In the CSA this week (Thursday and Saturday):

• Winter squash - tetsukabuto, pie pumpkin or butternut

• Peppers - we’ll be clearing out the high tunnel this week, since the forecast is calling for 21 degree temps overnight Friday, and we’re not sure that even with the added protection in the tunnel those plants will be able to withstand sub freezing temps for 12 hours!

• Carrots

• Beets

• Purple top turnips

• Daikon radishes- mini white and purple varieties

• Brussels sprouts

• Kale

• Spinach

• Escarole - A fall cooking green.

• Salanova Lettuce Mix

• Lettuce

• Fennel

• Leeks

• Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).

• Garlic

PYO: We will re-open the parsley for picking this week.

Other items coming up in later weeks of the Late Fall CSA: Sweet potatoes, cabbage, watermelon radish, rutabaga, popcorn, organic yellow potatoes and russet potatoes from Atlas Farm (the drought caused severely reduced potato yields, so we decided to buy extra potatoes in), shallots, and celeriac.

In the Farm Store:

For that last week of our farm store this week we will have the items listed for the CSA as well as popcorn, red onions, cabbage, scallions, green tomatoes, colored peppers, murasaki sweet potatoes and fresh ginger from our high tunnel. We will also have honey from Double B Honey (harvested from hives on the property), 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 until October 31st.

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!

ROMANESCO CAULIFLOWER PASTA WITH OLIVES, CAPERS, AND PARSLEY

From: https://www.abeautifulplate.com/romanesco-cauliflower-pasta

INGREDIENTS

• 1 head of romanesco (or cauliflower)

• 2 heaping tablespoons extra virgin olive oil, divided

• kosher salt

• freshly ground black pepper

• 3 large cloves garlic, finely chopped

• 1/2 heaping cup pitted kalamata olives, sliced lengthwise

• 2 tablespoons capers, roughly chopped

• large pinch red pepper flakes

• 1 heaping cup chopped Italian parsley leaves, lightly packed, plus more for garnishing

• 1 lb dried linguini or fettuccine pasta

• freshly grated parmigiano-reggiano cheese, for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the center position.

2. Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets. Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast at 450 degrees for 15 to 20 minutes, tossing halfway, or until caramelized and tender.

3. Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.

4. Boil the pasta until it is al dente, reserving a cup of cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and reserved cooking water if dry. Season to taste with salt and pepper.

5. Serve immediately and garnish with chopped parsley and parmigiana cheese as desired.