We had been so focused on irrigation and getting the fall crops established that next thing we knew they were overrun with weeds! So last week we focused on cultivating and hand weeding any moment we could to keep our fall plantings happy and healthy! We are back on track and have cultivated the cabbage, broccoli, and beets and carrots as well as hand weeded the rutabaga, the first planting of carrots and beets (3 more plantings to go!), cabbage, and most of the lettuce. We will keep at it this week, re-cultivating where any weeds have sprung up and hand weeding whenever we can find time. Every time we check the forecasts the chance of rain drops, so we will continue to irrigate when needed. One thing that has loved this weather is the cherry tomatoes! They are in their prime so will be in the farm store all week in mixed pints as well as at their height in the CSA - all varieties are ripe so see how many colors you can collect in your quarts! Sungolds, the very popular early orange tomato are still plentiful but will not last as late into the season as other varieties, so if you are a fan get your fill now!
In the CSA this week:
Spaghetti squash- The brightest yellow are the most ripe. If slightly paler you can leave them on your counter for a couple weeks before using and they will be ready to eat when bright yellow. See below for information about how to cook!
Watermelon- This variety is Blacktail Mountain, a red/pinkish fleshed heirloom variety with black seeds.
Beets - Both the beets and the greens are tasty!
Celery
Uncured garlic - While whole it can be stored in a pantry but once peeled or chopped it should be stored in the fridge. It will last about a week in the fridge(once we cure the rest of the garlic it will last for months!).
Mizuna greens - A peppery green that is great in salads and sandwiches.
Mustard greens - A spicy green that can be used in salad (usually mixed with less spicy things!) or lightly cooked (it is less spicy when cooked)
Slicing tomatoes - from the field and high tunnel. There will likely be a mix of red, orange and pink.
Specialty/heirloom tomatoes - We are growing some true heirlooms in the field and some hybrids that look and taste like heirlooms (but are more productive) in the high tunnel.
Peppers
Summer squash
Zucchini
Cucumbers
Lettuce - a mix of summer crisp varieties
CSA Pick-Your-Own:
Cherry Tomatoes - All varieties are currently ripening including Sungold (orange), Citrine (orange), Cherry Bomb (red), Red Pearl (red grape), Valentine (red grape), Apple Yellow (apple shaped yellow tomato), Yellow Mini, Moonbeam (pale yellow grape), Black Cherry (smoky purple), Midnight Pear (smoky purple pear shaped cherry), Sunpeach (pink), and Mountain Magic (red cocktail size tomato). If you don’t see lots at the beginning of the bed just walk halfway down and they will jump in your container!
Shishito peppers
Hot peppers- choice of Jalapeño, Aji Rico, Fresno, Hungarian Hot Wax, and Red Ember (cayenne).
Herbs - choice of basil, dill, oregano, mint, sage or thyme.
In the farm store:
In addition to the items listed in the CSA, we will also have tomatillos, potatoes, colored peppers, seedless watermelon and mixed flower bouquets. We will also have sweet corn from Verrill Farm and eggs from Codman Farm. There will not be any mushrooms for a few weeks.
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:
The PYO Flower garden is at it’s height so now is a great time to pick! The field is open to both Flower CSA members and to the general public for picking by the jar. Varieties available include snapdragons, zinnias, marigolds, gomphrena, strawflower, celosia, statice, ammi, ageratum, rudbeckia, scabiosa, cosmos, verbena, decorative basil and amaranth. We are also opening a bed of branching sunflowers for the PYO Flower CSA this week that are just beginning to bloom (there are 4 different varieties planted so we will continue to have more blooms and more types in the next week or two), located right next to the rest of the flowers. Please watch your step as herbs are planted just on the other side of the sunflowers. Picking hours are during any farm store hours: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. We recommend bringing your own pruners or scissors as well as water for transporting your flowers home.
How to Cook Spaghetti Squash
by Love and Lemons: https://www.loveandlemons.com/how-to-cook-spaghetti-squash
Ingredients
1 spaghetti squash
extra-virgin olive oil
sea salt
freshly ground black pepper
Instructions
1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Pancetta, Mizuna and Tomato Sandwiches with Green Garlic Aioli
by Molly Stevens, from Bon Appétit July 31, 2006
Ingredients
AIOLI
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
SANDWICHES
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds
Preparation- Aioli
Step 1 : Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Step 2: DO AHEAD Can be made 1 day ahead. Cover; chill.
Preparation - Sandwiches
Step 3: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Step 4: Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.