CSA Week 3 and Farm Store updates

It’s the last full week of June, which means that CSA members will get an email Tuesday with information about how to sign up for their July pick-up slot. The email will contain a link to the sign-up, which will open Thursday, June 25th at 6pm. July pick-up times will be valid from June 30th to August 1st. The email will go out to one person per CSA membership - whoever we have listed as the primary members (this is generally the person who originally signed up). If you would like the sign up email to go to a different person than it went to for the June time slot sign up, and you haven’t already done so, please email Melissa (melissa@barrettsmillfarm.com)

The extreme heat of the past week, plus the lack of rain have created some challenging growing conditions. It has not officially been labeled a drought yet by the Department of Agriculture, but we have had less than 3/4” of rain on the farm in the last month (historically this time of year we would have had 3” to 4”). Crops ideally need about 1” of rainfall per week, though in our sandy, excessively well drained soils we have found that even more is necessary for truly healthy and productive plants. Because of the intense irrigation needs across the farm and the amount of time needed to set up irrigation, we have been prioritizing irrigating crops that will produce large quantities of food for a sustained amount of time. An additional consideration in prioritizing where we irrigate is food safety. While we do use a well, that water travels a long distance through irrigation lines and isn’t necessarily potable at the end of its travels, so we do not irrigate crops for several days before we harvest them, especially crops like strawberries and lettuce, which are typically eaten raw. All of these factors have stacked the hand against irrigating this year’s peas and strawberries. So while we had a promising start to the PYO strawberry season, conditions by the end of last week had deteriorated significantly. Though it is sad to have an early end to the strawberry season, we feel it was the right decision to prioritize saving crops like tomatoes, squash, carrots and potatoes (not to mention next year’s strawberries!) that will give us months of bounty over extending the PYO pea and strawberry season for one more week. Hopefully the exciting variety of new items we’re harvesting this week (zucchini, carrots, and our first high tunnel cukes!) make up for the end of those other favorite crops!

In the CSA this week:

• Carrots - The first of many weeks of this CSA member favorite! The variety we are harvesting right now is called “mokum” and is known for being a sweet early carrot that grows somewhat long and skinny.

• Red beets

• Zucchini - a combination of covering zucchini with row cover for an extended time, regular irrigation and hot weather has brought us a very early zucchini crop!

• Garlic scapes

• Kohlrabi - can be eaten raw shredded on top of salad, baked, or in fritters. Since it’s been so hot, we’ve got a recipe that doesn’t involve a stove listed below, but if you are interested in fritters, this is a nice recipe: https://www.acouplecooks.com/kohrabi-fritters-with-avocado

• Fennel - we finished off the high tunnel-grown fennel, so this week we will have field-grown fennel, which didn’t have the advantages of the high tunnel’s controlled of an environment, so it is a bit smaller.

• Salad turnips

• Radishes

• Kale - some purple kale bunches will be available in addition to the green curly kale this week.

• Lettuce

• Salanova lettuce mix

• Arugula

• Bok choi - baby bok choi or full-sized

CSA PYO:

Unfortunately strawberries and peas are done for the season due to the drought and extreme heat. The strawberries especially looked promising at the beginning of last week, but deteriorated significantly by Thursday. We are very sorry for such a short season, but we were able to rescue next year’s strawberries, so cross your fingers for better conditions next year!

• Herbs: basil, dill, cilantro

In the Farm Store:

In addition to most of the items listed in the CSA we will also have cucumbers (from the high tunnel!), shell peas, scallions, 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.

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!

Carrot and Kohlrabi Slaw

by Molly Watson, The Spruce Eats

Ingredients

• 2 bulbs kohlrabi

• 4 carrots

• 3 tablespoons vegetable oil

• 2 tablespoons cider vinegar

• 1 tablespoon whole-grain mustard (or Dijon-style mustard)

• 1/2 teaspoon fine sea salt

• Freshly ground black pepper (to taste)

Steps to Make It

1. Gather the ingredients.

2. Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.

3. In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

4. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.

5. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

6. Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.

Marinated Zucchini Salad

by Martha Rose Shulman, NY Times Cooking

• 1 pound medium or small zucchini

• Salt to taste

• 3 tablespoons freshly squeezed lemon juice

• 1 garlic clove (or scape), crushed

• 3 tablespoons extra virgin olive oil

• 2 tablespoons finely chopped parsley, mint, chives, dill or a combination



1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Vegetable Summer Rolls

Gourmet | May 2001

This is a pretty involved recipe, but it has minimal stove time and the result is delicious and perfect for hot days. It’s a fun project to work on with a family member! Double the sauce recipe to make more rolls.

Peanut sauce

• 3 tablespoons finely chopped onion

• 1 garlic clove (or scape), minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

Summer rolls

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds

• 2 lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh basil leaves

• 1/2 cup thinly sliced baby bok choi

• 1/3 cup coarsely shredded carrot (1 medium)

Make sauce:

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

 Make summer rolls:

Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with basil, bok choi, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.