This is the last week for the Main Season CSA! The farm store will be open this week and next, with the last day of the farm store for the season on Saturday, October 30th (2021 Barrett’s Bucks expire at that time). Extended and Flex CSAs continue for 4 more weeks, until November 20th. However, this is the last week for Tuesday pick-ups for the Extended and Flex CSAs. For the last 4 weeks CSA pick-ups options will be Thursday 11am-6pm and Saturday 9am-3pm. We are currently accepting renewal sign-ups for the 2022 CSA. Please email Melissa if you lost your link to the renewal online store. We will open sign-ups to new members on December 1st.
We have been enjoying some uncharacteristically warm weather this October which has made for some of the most pleasant field clean-up we have ever had! It has also meant great cover crop growth in areas that were seeded early. Temperatures do look like they are starting to drop this week and next and so we are expecting a frost within the next ten days. Most items we are still harvesting will not be affected by a light frost, however we will be sure to pick our remaining peppers and eggplant this week. If you still have PYO Flower bouquets left now is the time to pick as a frost will likely mean the end of flower picking for the year. While much of our work right now is about closing up for 2021, we have some planting projects for 2022 coming up, including tulip planting this week and garlic next week!
In the CSA this week
This is the last week for the Main Season CSA! Pick up hours are Tues/Thurs 11am-6pm and Saturday 9am - 3pm. The Extended and Flex CSAs continue until November 20th, however after this week there are no Tuesday pick-ups. 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!
Sweet potatoes - These have cured in the greenhouse and are ready for eating!
Onions - We had a disappointing onion crop due to excessive summer rain but we have enough for each membership to have a few.
Potatoes - Yellow potatoes from Atlas Farm (certified organic and grown in South Deerfield, MA).
Autumn Frost winter squash- These look like decorative gourds due to their “frosty” appearance but are actually a tasty variety of specialty butternut squash!
Tetsukabuto winter squash
Beets
Mini daikon radishes - KN Bravo (purple) and Mini Mak (white)
Brussels sprouts - we leave these on the stalk!
Salad turnips
Green and purple peppers
Cabbage
Kale
Salanova Lettuce Mix or Head Lettuce
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.
Herbs- parsley, cilantro, 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 now only available for Flower CSA members, who may pick 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, amaranth and ageratum.
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 spinach, leeks, broccoli, scallions, carrots, colored peppers and eggplant 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.
Brussels Sprouts and Roasted Winter Squash Hash
by Martha Rose Shulman, from NY Times Cooking
Ingredients
1 ½ pounds winter squash, like butternut, halved, seeds and membranes scraped away
1 pound brussels sprouts, preferably small ones
2 tablespoons extra virgin olive oil
1 bunch scallions, sliced thin
2 garlic cloves, minced
Salt
freshly ground pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice
Poached eggs for serving optional
Preparation
Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
Tips:
To cook black rice, combine 1 part rice with 1 3/4 parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.
Advance preparation: You can keep this for about three days in the refrigerator and reheat.
Danmuji (Korean Pickled Daikon Radish) Recipe
By Emily and Matt Clifton, from Serious Eats
Ingredients
1 1/2 cups (355ml) water
1 1/2 cups (355ml) unseasoned rice vinegar
1/2 cup (100g) sugar
1 tablespoon (15g) Kosher salt
2 medium cloves garlic, halved lengthwise
1 teaspoon ground turmeric
15 whole black peppercorns
2 bay leaves
1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)
Directions
In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.
Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.
Notes
The radish can also be sliced into thin rounds, which is how you'll often find it.