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 29th (2022 Barrett’s Bucks expire at that time). Extended and Flex CSAs continue for 4 more weeks, until November 19th. 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.

Most of our work this time of year (other than harvest!) involves field clean-up like pulling up trellising stakes, landscape fabric and plastic mulch. However, there is still some planting work as well! Last week we planted tulips for next spring, and we also planted a new bed of daffodils to expand our late April offerings. In the next week or two we will also begin planting garlic for next season.

Harvestable crops aren’t the only thing we’ve been planting though! Cover crop is a really important component of our soil health management practices, so we have been seeding cover crop as soon as we free up field space. We start in August with a field pea and oat mixture, as well as a mix of annual ryegrass and clover. The clover and ryegrass mixture goes in the pathways of our cabbage and kale plantings, as this cover crop can handle some trampling as we walk up and down the pathways harvesting throughout the fall. Since we are continuously harvesting these crops up until (and sometimes thru) November, by the time we are done with these crops it is too late to establish any cover crop. Having the clover and ryegrass mix in the path ensures that we can keep this ground covered over the winter while still harvesting it as late into the season as possible. By mid-September we shift to an Austrian winter pea (a hardier type of pea) and triticale mix. By October we shift to winter rye, but once you get to mid/late October it is too late for any cover crop to establish in the field before the winter. While winter rye doesn’t offer the same nitrogen-fixing services that peas or clover offer, they still are important for erosion control and they contribute to organic matter in the spring!

In the CSA this week:

Tetsukabuto squash - This squash first caught our eye in the seed catalog a few years ago, where it was billed as “the perfect squash for the apocalypse.” It is a cross between a butternut and kabocha squash, and the hardiness and productivity of the plants, as well as their solid flavor and storage qualities won us over! Skins are edible, so you can slice them into thin wedges and roast without peeling.
Storage turnips
Cabbage - We’ll continue to have savoy cabbage, as well as green and purple storage cabbage
Brussels sprouts - We distribute Brussels sprouts still on the stalk. Just pop them off at home and follow your favorite recipe (or see one below!).
Sweet potatoes
Leeks
Scallions
Garlic
Fennel
Peppers - mostly green, but we might have some purple peppers in the mix as well!
Carrots
Beets
Broccoli - Still going strong! We’re hoping to continue to have some available for one more week of the Extended/Flex Season!
Kale
Lettuce - We have been covering the head lettuce out in the field with row cover to speed up their growth and protect them from cooler temperatures.

Pick-Your-Own:

The PYO fields are closed for the season. There may be some herbs available in the Extended Season (we planted some cilantro in the high tunnels and hope we’ll be able to harvest it for the CSA before the end of the season!)

In the farm store:

In addition to the items listed in the CSA we will have lemongrass, high tunnel tomatoes, butternut, acorn and delicata squash, corn stalks, and dried flowers in the farm store this week. We will also have Jack-o’-Lanterns from Verrill Farm, eggs from Codman Farm, Double B Honey from hives here on the property, mushrooms from Fat Moon Farm, raspberry jam and vinegar from Silferleaf Farm in Concord, and certified organic cranberries from Fresh Meadows Farm in Carver, MA.

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. The Farm Store will be open until Saturday, October 29th, 2022. 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.

Pick-Your-Own Flower CSA:

The PYO Flower CSA is finished for the season as the last plants were done in by the recent frosts.

Fall Mushroom CSA

It is the sixth week of the 10-week Fall Mushroom CSA. The variety this week’s bags are a mix of lion’s mane and shiitake! For more information about each variety Fat Moon Farm grows, check out the “Types We Grow” page of their website: https://fatmoonmushrooms.com/pages/types-we-grow! Pick-up for the Fall mushroom CSA is any time the farm store is open, Tuesday-Friday 11am-6pm and Saturday 9am-3pm.

Oven Roasted Sweet Potatoes and Brussels Sprouts

from The Food Charlatan

Ingredients

1 pound Brussels sprouts, trimmed
1 large sweet potato, 1 pound
2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon cumin
1/4 teaspoon garlic salt
1 teaspoon salt
pepper, to taste
1 tablespoon red wine vinegar
thyme, fresh, to garnish

Instructions

Preheat your oven to 400 degrees F.
Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
Smash 2 cloves of garlic and add it to the bowl.
Pour 1/3 cup olive oil over the vegetables.
Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
(Line a large sheet pan with foil if you want super easy cleanup)
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
Pour the veggies onto the pan.
Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Broccoli & Lemongrass Soup

from Beautiful Bites

Ingredients

3 garlic cloves (or 4 small cloves), finely chopped
1 tbsp. olive oil
2 heads broccoli, chopped
4 stalks lemongrass
2 cans coconut milk (whole fat is best, but light coconut milk will work too)
2.5 cups vegetable broth
1 lemon, juiced
salt and pepper for seasoning

Heat olive oil in a medium stock pot over medium heat. Add garlic and sauté for 2-3 minutes before adding broccoli, lemongrass, coconut milk, vegetable broth into the pot as well. Season with salt and bring to a simmer, allowing to cook for about 40 minutes. Stirring occasionally.
Using an immersion blender, purée soup until smooth. Add lemon juice, more salt to taste, and a few cranks of pepper.
Serve hot with chopped roasted nuts and a swirl of coconut yogurt.