CSA Week 5 and Farm Stand Updates

We are happy to report that in the weeds vs. farmers competition the current score is at least a tie if not slightly in our favor! Last week we spent as much time as possible weeding and laying landscape fabric to make sure that our plants have room to grow. We also staked and trellised our field slicing and cherry tomatoes, as well as worked on pruning and trellising our sweet peppers in a high tunnel. As usual we worked on picking Colorado Potato Beetles off of our eggplant plants. We hope that was our last round of picking before the plants take off and outgrow their damage. This week we will be focusing our non-harvest time on fall plantings including seeding fall carrots and beets, planting Brussels sprouts and preparing the field for fall cabbage and kale. All that planting will require another deer fence on our last field across the street, as well as getting some irrigation set up (and hopefully some rain too!).

It is another week of great harvests with new items in the CSA and farm store, including fresh onions and purple carrots. We hope you had a great holiday weekend and we look forward to seeing you back on the farm this week!

In the CSA this week:

• Ailsa Craig fresh onions - These onions are harvested fresh which means they are sweeter and less potent than fall onions. They are not cured, meaning they do not have the protective dry outer skin, so they should be stored in the refrigerator and used within a week.

• Frisée - This is our first time growing frisée. It is a member of the chicory family like endive, and has a similar bitter, peppery taste. It is a great flavorful and frilly addition to salads.

• Mini Cabbage - A mix of caraflex (a sweet cone shaped variety), green and red cabbages. We grow these spaced closely together so that they stay “mini,” a prefect size for shredding for burritos or adding to a stir fry!

• Purple haze carrots - We grow these carrots for their fun purple color!

• Summer squash

• Zucchini

• Cucumbers - slicing and pickling

• Beets - Golden and red

• Garlic scapes

• Fennel

• Lettuce - Green leaf, Panisse (oakleaf), and Red Leaf

• Salanova

• Baby bok choi

• Mustard greens

• Kale

CSA Pick-Your-Own:

• Green beans! Please hold the plant gently and pull the biggest beans off the plant, leaving the smaller ones to grow for future harvests.

• Sunflowers - It must be summer!

• Herbs - Choose a mix of: basil, parsley, dill flowers, sage, and thyme

In the farm store:

In addition to the items listed in the CSA, we will also have European style cucumbers from our high tunnel, green peppers from our high tunnel, scallions, and the first mixed flower bouquets. At the end of the week we will also harvest the first of our own blueberries for the farm store! We will also have mushrooms from Fat Moon Farm and eggs from Codman 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. 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:

We are planning to open the flower field to Flower CSA members for picking starting next week, July 12th, and will likely be able to open the field to the public for picking by the jar by the following week (July 19th). We will provide additional details and an update on timing in next week’s newsletter, including a list of which flowers are ready for picking. Once picking begins, the flower field will be open for picking any time the farm stand is open, Tuesday-Friday 11am-6pm and Saturday 9am-3pm.

Zucchini/Summer Squash Ribbons

from Uncommon Gourmet, All-Occasion Cookbook

• 2   Medium-size zucchini                                

• 2   Medium-size summer squash                       

• 4   Tablespoons butter                                   

• 1   Medium-size clove garlic, crushed

• ½ cup finely chopped walnuts or hazelnuts

• salt and pepper to taste

• ½ cup grated Parmesan

Using a vegetable peeler, cut long ribbons of the zucchini and summer squash, reserving the seed core for another use (like soup). Heat butter in a large skillet. Add garlic, squash ribbons and nuts. Season with salt and pepper and stir-fry over high heat for 2 to 3 minutes until vegetables are tender-crisp. Sprinkle with the Parmesan. Stir well, remove from the heat and serve.

Frisée Salad

by Sonja Overhiser from A Couple Cooks

Ingredients

For the frisée salad

• 1 large or 2 to 3 small heads frisée (about 6 cups greens)

• 1 orange, plus zest

• 1 shallot

• 1 ounce Manchego cheese (or shaved Parmesan cheese; omit for vegan)

• 2 tablespoons sliced almonds

• 1 handful fresh mint leaves, optional

For the dressing (makes ½ cup; use 3 to 4 tablespoons)

• 2 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup or honey

• ¼ teaspoon kosher salt

• 6 tablespoons olive oil

• Fresh ground black pepper

Instructions

1. Wash and dry the frisée, using a salad spinner or clean towel. Tear or chop the frisee into pieces.

2. Zest half the orange. Then segment the orange, following the instructions in How to Cut an Orange.

3. Thinly slice the shallot. Slice the Manchego cheese into pieces.

4. In a medium bowl, whisk the white wine vinegar, Dijon, maple syrup or honey, salt. Whisk in the oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper. Serve immediately or refrigerate up to 2 weeks (bring to room temperature prior to serving).

5. Serve the salad: place the greens on a large platter or separate plates. Top with orange slices, shallot, cheese, sliced almonds, orange zest, and mint leaves. Drizzle with about 3 to 4 tablespoons of the dressing, to taste.