It feels like we have pretty abruptly transitioned from summer crops to fall crops in the past week. While we are still harvesting some tomatoes, peppers and eggplant from the high tunnels and fields, the shorter days have contributed to dramatically slower fruit growth. Though it is warmer in the high tunnels and the plants look very healthy, you can’t make up for shorter day length (unless you want to use a lot of electricity and invest heavily in supplemental lighting!). Once we hit late August and day lengths started to be closer to 13 hours per day, the plants just stopped churning out new ripe fruit every day. With the cooler weather, though, it is a nice time for cooking some of the gorgeous fall crops we have coming on. We’ve been enjoying a lovely beet crop for a few weeks now, and the first succession of fall carrots finally sized up for harvest last week. Brassicas also thrive in this weather - broccoli, Tendersweet cabbage and dinosaur kale are welcome additions to the mix this week.
The cooler weather and shorter days are also ushering in a later start time for our crew a few days per week. Melissa and I have been starting administrative, cleaning, organizing and sanitizing work long before the crew arrives at 7am in order to prep for the day (we always started earlier in normal years, but the pandemic has really increased the morning work load!). Even with help from Sarah before the rest of the crew arrives it has been hard to keep up, and it’s starting to get a little dreary working in the dark, so now that we’ve completed our fall crew hiring we’ve pushed the crew back to starting at 8am a few days per week to give ourselves a little breathing room after a tough summer!
In the CSA this week:
Broccoli! - we do not spray our broccoli at all, so there is some “wildlife” in the broccoli heads. Soak the heads in warm water with a little salt to entice out cabbage worms before prepping for cooking.
Tendersweet cabbage - the name says it all. Perfect for coleslaw or as a shredded addition to tacos!
Dinosaur kale - also known as toscano or lacinato, these flat leaves cook evenly and are great for making kale chips.
Scallions - after a summer hiatus, they’re back!
Acorn squash - unlike the red kuri and buttercup squash, these squash skins are thicker (and less tasty), so they are well-suited for stuffing.
Carrots
Beets
Buttercup or Red Kuri Squash or Spaghetti Squash - you’ll have a choice of one of these.
Salanova Lettuce Mix
Arugula
Garlic
Curly Green Kale
Lettuce
Green peppers
Colored Peppers or Eggplant - we don’t have enough for unlimited supplies of both all week, so you’ll see one of these as an option.
CSA PYO:
Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.
Green Beans
Cherry tomatoes - we’re still seeing a bit of splitting from another rain last week, but all varieties are in pretty similar shape this week. It takes a little longer to fill a pint container than it used to. Definitely past peak flavor, but they’ll likely hang on until our first frost.
Hot peppers or husk cherries - you’ll have a choice between the two.
Herbs: sage, cilantro, basil, thyme, oregano, and parsley are available this week.
Sunflowers
PYO Flower CSA:
The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Zinnias are the highlight right now! Don’t forget your pruners and scissors from home and water for your jar. We are short on jars so if you have a quart mason jar at home bring in along! Check in at the farm stand before picking.
In the Farm Store:
In addition to the items listed in the CSA we will also have some tomatoes and radishes. We will also have honey from Double B Honey (harvested from hives on the property), sweet corn from Verrill Farm, and mushrooms from Fat Moon. 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!
Stuffed Acorn Squash with Roasted Veggies
by Lauren Kenson, freeyourfork.com
Ingredients
1 acorn squash
4 c broccoli florets
2 c shiitake mushrooms, chopped into ½” pieces
4 tbs avocado oil
½ tbs dried thyme
salt
½ c tomato sauce*
OPTIONAL
shredded cheese*
red pepper flakes
PREHEAT OVEN: to 375 F and prepare a baking sheet with foil (can also use bare sheet tray if preferred).
CUT + SEED SQUASH: Cut the acorn squash down the middle (from the top stem to the pointy end). Use a spoon to scrape out the seeds and set these aside (either discard them or roast them another time as a snack). Rub ½ tbs avocado oil onto just the cut-side of each half (don’t rub it onto the green skin) and place them cut side up on the sheet tray. Sprinkle with salt and the dried thyme and roast for 35 min.
ADD VEGETABLES: Take out the sheet tray with the acorn squash. Then add the broccoli and mushrooms to it. Toss them in avocado oil and salt them before returning entire sheet tray to oven and roast for another 40 min (taking the tray out once halfway through to flip the veggies around). You want to roast the vegetables until browned on the ends and roast the squash until it has softened.
STUFF THE SQUASH: Remove the tray from the oven and set your temperature to broil on high. Using a fork, lightly smash the squash flesh (leaving the skin intact) so it resembles mashed potato texture. Press the mixture to the sides to make room for the roasted veggies and sauce. Spoon half the tomato sauce into each squash half. Then add half the roasted veggies to each half. Top with a sprinkle of cheese (if using) and return to the oven to broil for 2-3 minutes, or until cheese has just melted on top. Remove and enjoy immediately. The skin is edible if you wish to eat it, but it also comes off quite easily if you don’t.
Notes
TO KEEP DISH VEGAN FRIENDLY: Omit the cheese or use a vegan-friendly cheese option.