Final CSA week and Thanksgiving Farm Stand Pop-up!

This week marks the 24th and final week for the Flex and Extended CSA. We are also holding our Thanksgiving Pop-up Sale on Saturday, November 23rd, 9am - 3pm. The pop-up sale is open to everyone and will include most of the items that we have in the CSA, plus many additional items! We will have a more limited amount of items on sale as well during Wednesday’s CSA pick-up. See below for lists of what will likely be available Wednesday and Saturday. We will send out another email before Saturday with a finalized list for the pop-up sale.

We had a good growing season, so it’s possible we’ll have enough high tunnel greens and storage crops remaining for another pop-up sale in December, but if there’s anything you’re worried about missing out on, get it Saturday!

Also, 2025 CSA memberships are still available, with descriptions found here: https://www.barrettsmillfarm.com/csa. PYO Flower CSA sign-ups will open up later this fall, and Barrett’s Bucks sign-ups will open up this winter!

In the CSA this week:

• Baby Fennel - From our high tunnel. Great roasted, shaved in salads, or in stuffing!

• Scallions - From our high tunnel.

• Garlic

• Leeks

• Popcorn - These are distributed on the cob. Kernels can be removed by rubbing them off the cob with your thumb.

• Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.

• Sweet potatoes

• Tetsukabuto squash - This squash is a cross between butternut and kabocha. It has a sweet, nutty flavor and the skin is edible.

• Autumn Frost squash

• Butternut - from Atlas Farm in Deerfield, MA. Certified Organic. There may also be some of our own mixed in later in the week.

• Carrots

• Beets - from Atlas Farm in Deerfield, MA. Certified Organic.

• Mini Daikon

• Watermelon radishes - These have a similar level of heat as the daikon. The insides are magenta, so it’s visually stunning!

• Storage turnips

• Cabbage - Green or purple storage.

• Salanova

CSA Pick-Your-Own:

• Parsley

Available for sale during Wednesday CSA pick-ups:

• Butternut squash

• Pie pumpkins

• Kale

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.

• Cranberries from Fresh Meadows in Carver, MA. Certified Organic.

Pop-up sale Saturday November 23rd:

Likely includes all the items listed in our CSA, plus the following:

• Pie pumpkin

• Butternut - This butternut is our own, whereas Atlas Farm butternut will be in the CSA.

• Kale - From our high tunnel.

• Onions - We had a rough year for onions, so the storage onions we were able to save are small.

• Dried lavender and eucalyptus

• Broccoli - Limited amounts.

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Cranberries from Fresh Meadows in Carver, MA. Certified Organic.

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix. Certified organic.

• Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.

• Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Black Turtle, Italian Cranberry and Light Red Kidney. Certified Organic.

Roasted Butternut Squash With Lentils and Feta

By Nik Sharma, from NY Times Cooking

Ingredients

For the Salad

• ½ cup black or green lentils

• 1(3-inch) cinnamon stick

• 4 garlic cloves, peeled and smashed

• Kosher salt

• 1 (1-pound) butternut squash

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon black pepper

• ¼ cup crumbled feta

• 4 scallions, trimmed and thinly sliced

• 2 tablespoons roasted, salted pumpkin seeds

For the Dressing

• ¼ cup extra-virgin olive oil or grapeseed oil

• 2 tablespoons pomegranate molasses

• 1 tablespoon honey

• ½ teaspoon ground cumin, toasted

• ¼ teaspoon ground cayenne

• ½ teaspoon black pepper

• Kosher salt

Preparation

1. Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

2. Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

3. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

4. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

5. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

6. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

Sweet Potato and Butternut Squash Soup with Ginger

By Martha Rose Shulman, fro NY Times Cooking

Ingredients

• 1 tablespoon canola oil

• 1 small onion, chopped

• 1 tablespoon minced fresh ginger

• 1 pound butternut squash, peeled and diced

• 1 pound sweet potatoes, peeled and diced

• 1 medium-size Yukon gold or russet potato, peeled and diced

• 6 cups water, chicken stock, or vegetable stock

• Salt to taste

Preparation

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.