Ag Week, CSA Week 14 and Farm Store Updates

Happy September! Many of you might remember we typically participate in the Concord Ag Day Farmers’ Market this time of year. This year, the Concord Ag Committee still wanted to celebrate but felt that due to COVID-19 a socially distanced week-long celebration would be a better alternative to the usual crowded one-day market event. So, the 15th Annual Concord Ag Day is Concord Ag Week this year! All week, September 8-12th, different events and promotions are happening around town at Concord farm stands. Details and event sign-ups are available at www.concordagday.com. In addition, you can participate just by shopping at a Concord farm this week! Take a photo of yourself at a farm and/or your veggies and tag @farmsofconcord (or email Melissa if you don’t have Instagram) and you will be entered in a raffle to win a Farm Bounty Basket full of Concord farm goodies!

In the CSA this week:

• Carrots - The first of our fall plantings!

• Red Radishes - It’s finally cool enough to grow radishes, which we haven’t seen since spring!

• Buttercup or Red Kuri Squash - Both these winter squash varieties have edible skin which makes them easy to cook! It does mean that their skins are not as tough and therefore don’t store as long so we will be distributing them first, and will follow up later with our longer term storage winter squash varieties.

• Baby Bok Choy

• Salanova Lettuce Mix

• Arugula

• Beets- red ace or golden

• Garlic

• Curly Green Kale

• Lettuce

• Spaghetti Squash

• Slicing Tomatoes - With the shorter days the tomatoes are slowing down.

• Peppers

• Eggplant

• Swiss chard

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.

• Sunflowers

• Green Beans

• Cherry tomatoes - The rain last week caused a lot of splitting, so picking has become a little more time consuming. Sungolds are sparse this week, but the grape varieties (including Red Grape, Galaxy, Moonbeam and Midnight Pear) tend to hold up better in these conditions.

• Hot peppers - jalapeño, Fresno, Aji Rico, Hungarian hot wax, shishito

• Herbs: sage, cilantro, basil, thyme, oregano, and parsley are available this week.

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! The branching sunflowers in the flower field have also made a comeback. 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 honey from Double B Honey (harvested from hives on the property) and sweet corn from Verrill Farm. Fat Moon mushrooms have returned, in limited quantities right now. 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!

Red Kuri Squash Curry with Chard

By Erin Alderson: https://naturallyella.com/kuri-squash-curry

• 1 small onion

• 2 cloves garlic

• 1/2 bunch of Swiss chard (about 6 ounces)

• 1 red kuri squash (about 2 pounds)

• 2 tablespoons coconut oil

• 1 tablespoon mild curry powder

• 2 teaspoon fresh ginger

• Salt and pepper (to taste)

• 1 can coconut milk (13.5 fl oz)

• 1 cup low-sodium vegetable broth

• Cilantro (for topping)

• Brown rice (for serving)

1. Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.

2. Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

3. Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

4. Stir in Swiss chard and let cook until wilted, about 5 more minutes.

5. Serve with a sprinkle of cilantro over brown rice.