Farm store updates and CSA Week 2!

The farm store was bustling last week with the incoming strawberry harvest and a growing veggie list! We will continue to have a wider variety of vegetables every week. This week we are particularly excited about beets and scallions joining the list, and next week we will have carrots! The CSA PYO strawberries are at their peak so we suggest planning time for picking! If you can not pick when you come for your CSA bag during your time slot you may come back to pick Friday 11am-6pm.

We really appreciate everyone’s patience and cooperation with the new systems we have needed to put in place in response to COVID-19. We know that it changes the feel of things and it’s not easy, but you all helped make it go so smoothly! We miss getting to chat with you all, but your kind words and supportive emails have been a huge morale boost for us as we make these adjustments! Now that we have one week of CSA pick-ups under our belt, we’ve had a chance to fine tune our new systems and we’d like to expand on and clarify some policies:

• For pick your own herbs, please bring your own scissors if possible. Some scissors will be available to borrow, but due to the necessary disinfection steps there will be a limit to the number available each day.

• Gloves: Gloves are not required, but you may wear them if you like. If you would like to wear gloves, you must wash your hands directly before putting on the gloves, and they must be brand new disposable nitrile gloves (either in their packaging or in a clean plastic bag, never worn before). We will have some disposable gloves on hand if you would like to wear gloves but do not have new ones, or if your gloves were contaminated. No cloth or reusable gloves are allowed. Please no latex gloves either due to latex allergies.

• Hand hygiene: Hand washing is still required before picking out CSA veggies and doing the PYO. We know it’s challenging, but please remember to try not to touch or adjust anything like your cell phone, mask or hair once you’ve washed your hands. Please try not to touch produce or bags that you are not taking.

• Face masks: Masks should fit snugly and if they are cloth, should have 2 layers. If you cannot wear a mask for medical reasons, please email us directly to set up contact-less pick-up.

We are so happy to be able to provide you with vegetables again and we hope you enjoy your time on the farm while staying safe!

In the CSA this week:

• Scallions

• Beets - The greens make a great side dish sauteed with garlic and olive oil! The stems are particularly colorful and tasty!

• Radishes

• Fennel - Grown under the protection of one of our new high tunnels, it might be the nicest fennel we’ve ever grown!

• Kale

• Spinach

• Swiss Chard

• Salanova lettuce mix

• Head lettuce - Romaine, Butterhead

• Red Russian kale - baby kale

• Arugula

• Yukina savoy - a tender mild green that looks like spinach and can also be eaten raw or cooked.

• Salad (hakurei) turnips - these mild, sweet turnips can be eaten raw or cooked. Roasting really brings out the sweetness.

CSA PYO:

There will be capacity limits to the PYO fields. If a field is at capacity, we ask that you wait until someone leaves before entering the field. Face masks and handwashing are required.

• Strawberries! All beds are now ripening so it will be a great week for picking!

• Sugar snap peas - The whole pod and pea are edible! There will be 2 plantings open this week. Lift the plant to look underneath for the most filled out pods.

• Herbs - you’ll likely have a choice of basil, oregano, thyme, or cilantro.

In the farm store:

In addition to most of the items listed in the CSA we will also have green garlic, Sweet William flowers, mushrooms from Fat Moon Farm, and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. 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. We have been putting a limited number of strawberries for sale online through pre-orders, and we also have them available in the store for walk-up sales.

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!

Simmered Beet Greens With Roasted Beets, Lemon and Yogurt

By Martha Rose Shulman, NYTimes Cooking

Ingredients

• 2 bunches of beets with greens

• 2 tablespoons extra virgin olive oil

• Salt and freshly ground pepper

• Juice of 1 lemon (more or less to taste)

• 1 to 2 garlic cloves (or green garlic)

• 1 cup drained yogurt

• 3 tablespoons chopped walnuts (optional)

Preparation

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.

• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.

• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don’t add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).

• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

Arugula & Fennel Salad with Lemon Vinaigrette

Recipe: Arugula & Fennel Salad with Lemon Vinaigrette

by Emma Christensen at Kitcn

Ingredients

• 5 ounces (about 5 packed cups) arugula, washed and dried

• 1 small fennel bulb, shaved on a mandoline or thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon lemon zest

• Juice of one lemon (about 2 tablespoons)

• 1/4 teaspoon salt

• Freshly ground pepper, to taste

• Pecorino, to serve

Instructions

1. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.

2. Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.