Last week we tried out using our new potato digger for our sweet potato harvest and we were grinning from ear to ear because of how well it worked. In past seasons we would clip the sweet potato vines, pull them out of the way, roll up the landscape fabric in the pathways, pull the plastic mulch, loosen the soil around the sweet potatoes with pitchforks, and painstakingly dig the sweet potatoes out with trowels. This year, we still had to push the vines out of the way and roll up the landscape fabric, but after that the digger worked it’s magic! The digger cuts under the sweet potatoes, lifting them up a conveyor, and dropping them on top of the soil. It also pulls up the plastic mulch and drip irrigation, saving both time and our backs! We had been a bit worried about the sweet potatoes because the plants we received in June were in very poor condition and most did not survive. We ordered 1,000 new plants from a different farm and filled in the massive gaps in early July, but because it was later than ideal for planting them in our climate, we didn’t have high hopes. While it wasn’t the best harvest we’ve ever had, it was certainly better than expected, and in this difficult season, that felt like a major victory. The sweet potatoes are now curing in the greenhouse and we will have them in the store and CSA next week.
In the CSA this week
Main Season CSA members have 1 more week left after this week (for a total of 20 weeks). Extended Season CSA members have 5 weeks left for a total of 24 weeks. Flex members check in with the shopkeeper or email Melissa to find out how many pick-ups you have left of your 20 out of 24 weeks.
CSA pick up hours are Tues/Thurs 11am-6pm and Saturday 9am - 3pm. Face masks are required under the CSA tent during the first hour of each day. Please note we do our best to predict what will be available each week, but conditions change and there may be slight variations in what’s available!
Brussels sprouts - we leave these on the stalk!
Salad turnips - back after a hiatus, these tender turnips can be eaten raw in salad, or they can be roasted or sauteed. The greens are edible too!
Butternut squash
Mixed winter squash - tetsukabuto, acorn, pie pumpkins
Carrots
Leeks
Garlic
Green and purple peppers
Broccoli or colored peppers - we don’t have large enough quantity to offer both of these popular items to the whole CSA, but there will be a choice between the two all week.
Savoy cabbage
Kale
Mustard greens
Salanova Lettuce Mix
CSA PYO:
Handwashing sinks are provided at the entrance to each PYO field. For the sake of food safety, please wash hands before picking. The barn bathroom and wash area sinks in the barn are for employees only (we do now have a green porta-potty restroom by the tree behind the red barn for customer use with a portable handwashing sink just beside it).
*Please note that we close down the PYO fields for lightning storms.
Hot peppers - jalapeño, cayenne, Hungarian hot wax, fresno and aji rico varieties are all producing. Signs in the field indicate what to look for in terms of ripeness, as well as how spicy varieties are.
Herbs- parsley, cilantro, basil, sage, thyme, oregano
PYO Flower CSA:
Flowers are definitely winding down, but we’ve been fortunate to enjoy them for a much longer season than usual! Picking is available for Flower CSA members as well as to the public for purchase by the bouquet. We will offer picking until our first frost. Picking is available any time the farm store is open (Tuesday-Friday 11am-6pm and Saturday 9am-3pm). Varieties blooming now include: zinnias, marigolds, statice, gomphrena, celosia, decorative basil, frosted explosion, cosmos, ageratum, rudbeckia, ammi, scabiosa and more! Please pick stems above the first branching of all flowers to encourage future growth.
In the farm store:
The last day of the farm store for the season will be Saturday, October 30th. This week, in addition to the items listed in the CSA we will also have lemongrass and ginger (grown in our high tunnel!), tomatoes, potatoes, spinach and scallions in the farm store. In addition we will have organic cranberries from Fresh Meadows Farm in Carver, MA. These cranberries can be used in making granola, scones, smoothies and more, but they can also be frozen and kept until Thanksgiving. We will have mushrooms from Fat Moon Farm, honey from Double B, and eggs from Codman Farm. We also have raspberry vinegar infusion and jam from Silferleaf Farm.
We accept credit card, cash, check and EBT in the farm store. The farm store is open Tuesday - Friday 11am - 6pm and Saturday 9am - 3pm. Masks are required during the first hour of each day and are encouraged the remainder of the day. Staff will continue to wear masks inside the farm stand all day. We are keeping a chalkboard list of items available outside the store and our Shopkeepers would be happy to shop for anyone who is uncomfortable entering the store. We also continue to take online pre-orders for Wednesday, Friday and Saturday pick-up. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 6pm the day before pick-up.
Roasted Brussels Sprouts with Cranberry Brown Butter
by Dean Fearing, Food & Wine Magazine, November 2007
Ingredients
4 pounds brussels sprouts, halved lengthwise
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 tablespoons pure maple syrup
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 teaspoon chopped thyme
Directions
Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.
Roasted Butternut Squash with Cranberries, Greens and Apples
from Spoonful of Flavor, November 19th, 2018
Ingredients
1 (2-3 pound) butternut squash, peeled & chopped into one inch pieces
2 tablespoons extra virgin olive oil, divided
salt and pepper
2 cups fresh cranberries
1 small apple,, peeled, cored and julienned or chopped
4 ounces kale
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
pinch cinnamon
Instructions
Preheat oven to 400 degrees. Drizzle squash with 2 teaspoons olive oil, salt and pepper. Roast squash for 25 minutes. Add cranberries and roast for an additional 10 minutes.
In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, maple syrup and cinnamon to make vinaigrette. Set aside.
In a large skillet, heat remaining teaspoon olive oil. Saute apple for 3 minutes until softened. Add the greens and cook until wilted.
Combine everything together in a large bowl. Gently stir to combine. Enjoy!