CSA Week 6 and Farm Store updates

More summer crops are coming in, making it a great time for grilling. The first fresh onions, green and purple peppers, as well as the first eggplant are being added to the mix. Soon we’ll also have potatoes and celery, so your summer barbecues will be complete with potato salad! Cherry tomatoes are also just around the corner (perhaps next week), and the slicing tomatoes from our high tunnel shouldn’t be too far behind.

We are also busy taking care of later fall crops like the winter squash pictured above. Even when things start to seem under control and you feel like you’ve hit your stride, there is always something new to keep us on our toes. This time it was a brave woodchuck (or two) that climbed up on our greenhouse table and ate some of our broccoli seedlings last week! Enough were rescued in time so there won’t be shortage this fall and they are now happy and growing safely out in the field across the street from the woodchuck den!

In the CSA this week:

• Fresh onions - Ailsa Craig (white) and Red Long of Tropea (red). These fresh onions are a little sweeter than cured onions and are great raw, pickled or caramelized on top of a sandwich or burger. Or just use them as you would any

• Peppers - green or purple. You will have a choice between either peppers or eggplant.

• Eggplant - It’s still early, so while the first eggplant are coming in, you will have a choice between eggplant or peppers.

• Slicing cucumbers

• Pickling cucumbers

• Zucchini

• Summer Squash

• Carrots

• Beets

• Mini cabbage -Green “Farao,” green cone shaped “Caraflex,” and some red “Omero” heads

• Kale

• Lettuce - We will have a mix of red leaf and green summer crisp.

• Salanova lettuce mix - We thought last week would be the last week of salanova until the fall, but it is still hanging on for one more week. Will likely be limited.

CSA PYO:

If possible please bring scissors from home. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Herbs: in addition to basil, cilantro and parsley, we have reopened the perennial herb beds by the farm stand, so you will also have chives, oregano, thyme, sage and mint to choose from.

• Sunflowers!

Pick-your-own Flower CSA

The PYO Flower CSA opens this week for Flower CSA members (both Small and Large memberships)! In a couple of weeks when the flower field is in full bloom we will also have pick-your-own flowers available for anyone to purchase by the jar. PYO Flower CSA members, look for an email today with more details about how it will work. Flowers available for picking this week include: zinnias, bachelor’s buttons, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena and verbena.

In the Farm Store:

In addition to most of the items listed in the CSA we will also have the first blueberries (there will be customer limits), golden beets, purple carrots, scallions, yukina savoy and red Russian kale. We’ll also have 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!

Quick-Pickled Onions

from Cookie + Kate

This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more.

Ingredients

• 1 medium red onion, very thinly sliced (you can also use the white fresh onions - they are seet enough!)

• ½ cup water

• ¼ cup distilled white vinegar

• ¼ cup apple cider vinegar or additional white vinegar

• 1 ½ tablespoons maple syrup or honey

• 1 ½ teaspoons fine sea salt

• ¼ teaspoon red pepper flakes (optional, for heat)

Instructions

1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Crunchy Cucumber Cabbage Salad with a Sesame Dressing

from Flourishing Foodie

INGREDIENTS

• 1/4 small cabbage (2 1/2 cups), chopped

• 2 green onions, sliced (or use a small amount of diced fresh onion)

• 1 tbsp chopped parsley

• 1/2 cup sliced cucumber

• 1/4 cup shelled edamame

• 1/4 cup sliced almonds

• 1/4 cup dry chow mein noodles

• 1 tbsp sesame oil

• 2 tbsp rice vinegar

• 2 tbsp mirin

• 1/2 tsp grated ginger

• 1 tsp black sesame seeds

• salt to taste

DIRECTIONS

1. In a large bowl combine the cabbage, green onions, parsley, cucumber, edamame, almonds, and chow mein noodles.

2. In a jar with a tight fitting lid, add the sesame oil, rice vinegar, mirin, and grated ginger. Shake to combine.

3. Pour the dressing over the salad and combine. Add the sesame seeds and salt to taste.

4. Serve.