Week 18 and Farm Stand Updates

Though we have now transitioned into October, we still have a several weeks-worth of yummy veggies left in the season! The farm store is open for 4 more weeks, with the last day for the 2023 season on October 28th. That is also the day 2023 Barrett’s Bucks expire (they do not carry over into next season). If you are a Bucks member and did not receive an email last week with your balance information, please either reach out to us (email is best) or check in with a Shopkeeper in the store. We are also now in week 18 of the 20 week Main Season CSA (Flex and Extended Seasons contiue an additional 4 weeks). Current CSA members should get an email later this week about sign-ups for the 2024 season!

It’s important to note that at this time of year a killing frost can happen anytime and can affect availability of certain crops. We’ve already had a few light frosts, but crop damage was minimal - mostly we’re just experiencing the slow growth and gradual dying back of plants that is typical for this time of year. This week’s forecast is pretty warm, and the overnight temperatures appear to be well above the danger zone for freezes (it’s unlikely this week, but we’ve definitely woken up in the morning to find that the forecast changed and a frost warning went out in the middle of the night!). While it is sad when the summer crops are finished for the season, I must admit that sometimes the first hard freeze of the season is a relief for us farmers. I think many of us have an affection for later season crops - we finally start to have time to cook them ourselves, and turning on the stove or oven is much more appealing when you haven’t been working outside in 90 degree heat all day!

In the CSA this week:

• Rainbow Carrots - People were excited about the limited amount we grew last year, so we increased the amount we seeded this year.

• Yellow Potatoes from Atlas Farm - We buy in these organic potatoes from Deerfield, MA every year for the Extended Season CSA, but we’ll also have them this week in the Main Season CSA!

• Savoy Cabbage - We’ll also have a few Tendersweet heads thrown in the mix.

• Yellow Onions - These are storage onions and should be kept in a cool, dark and dry place (so not in a refrigerator).

• Garlic

• Leeks

• Fennel

• Green peppers

• Eggplant

• Escarole - This green looks like it could be lettuce, but it has a more bitter flavor and should be cooked.

• Mustard greens

• Salanova

• Cherriette Radishes

CSA Pick-Your-Own:

The PYO fields are really winding down. Please note that although the CSA is open until 6:30 on Wednesdays, the PYO fields are closed when it gets dark.

• Shishito peppers, husk cherries or tomatillos

• Hot peppers

• Herbs - Sage, thyme, oregano, chives, mint, parsley, and basil.

In the farm store:

In addition to the items listed in the CSA, we will have kale, tomatoes, colored peppers and flowers in the store. This week we are picking up organic cranberries from Fresh Meadow Farm in Carver, MA! We will also have honey from Double B (from hives on the property), mushrooms from Fat Moon Farm and eggs from Pete and Jen’s. Sweet corn is finished for the season and we will not be offering jack-o-lanterns this year. We normally buy in jack-o-lanterns (we do not grow them ourselves because of lack of space), but with the rainy season and flooding this year, many Concord farms lost their crops.

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 and Friday pick-up. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering currently opens at 6pm on Tuesday for Wednesday pick-up and 6pm on Thursday for Friday pick-up.

PYO Flower CSA

Because of dwindling supply, the flower field is now open only to Flower CSA members. Available varieties include zinnias, celosia, gomphrena, strawflower, ammi, and amaranth. 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.

Mushroom CSA:

It is the third week of the 8-week Fall Mushroom CSA! You may come to pick up your mushrooms anytime the farm store is open (Tuesday-Friday 11am-6pm and Saturday 9am-3pm). Your mushrooms will be kept in the cooler and retrieved by the shopkeeper when you arrive at the store.

Roasted Rainbow Carrots

from Love and Lemons

Ingredients:

• 1 pound rainbow carrots with tops

• Extra-virgin olive oil

• Sea salt and freshly ground black pepper

• ½ recipe Tahini Sauce (see recipe below)

• Pomegranate arils, for garnish

Carrot Top Gremolata:

• ¼ cup chopped carrot tops

• ¼ cup chopped fresh parsley

• 1 small garlic clove, grated

• 1 teaspoon orange zest

• ½ teaspoon toasted cumin seeds, roughly ground in a mortar and pestle

• ¼ teaspoon sea salt

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Wash the carrots and their tops well and pat them dry. Slice the tops off the carrots and set them aside for the gremolata.

3. Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.

4. Meanwhile, make the gremolata: Chop the carrot tops and measure ¼ cup. Save the remaining carrot tops for another use, such as homemade vegetable broth.

5. Place the ¼ cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.

6. Toss the rainbow carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to taste and serve.

Basic Tahini Sauce (for carrot recipe above)

• ½ cup tahini

• ¼ cup fresh lemon juice

• 6 tablespoons water, plus more as needed

• 1 small garlic clove, grated or pressed

• ½ teaspoon sea salt

Instructions

• In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.