We will have two pre-order opportunities this week: one for pick-up Tuesday 3pm - 6pm and one for pick-up Friday 3pm - 6pm (we are trying to avoid the nasty weather forecast for Wednesday and Thursday!). Ordering for Tuesday pick-up opens today at noon and closes Tuesday morning at 8am. Ordering for Friday pick-up will open Wednesday at 6pm and close Friday morning at 8am.
In addition to spinach, we now have baby kale mix, mizuna and green garlic. By Friday we may also have a limited amount of radishes.
To place an online order visit:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Available for Tuesday:
Spinach - 1/2 lb bags
Mizuna - 0.35 lb bags. This is a green that can be eaten raw in a salad, or it can be sauteed or wilted. See recipe below for an example of what you can make with it!
Kale mix - 1/2 lb bags. A mix of baby red kale, toscano and red Russian. Limited for Tuesday orders, but we should have more for Friday.
Green garlic - 5 stalks per bunch. Stalks are a little shorter than they will be later in the season, so we’d recommend accounting for that in any recipes you’re following! For instance, the recipe below calls for 3 stalks, but 4 of our stalks is probably equivalent.
Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Varieties available include: Black Turtle (certified organic, highest antioxidants of all beans), Vermont Cranberry (red Vermont heirloom, one of the best all-purpose beans), King of the Early (hearty heirloom red bean, ideal for chili and stews) and Jacob’s Cattle (native to Maine, classic choice for New England baked beans). 1 pound of dried beans yields about 3 pounds of cooked beans.
Raspberry Vinegar - From Silferleaf Farm in Concord, MA
Green Garlic and Mizuna Risotto
from Dishing up the Dirt
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Serves: 4
Ingredients:
6 cups vegetable broth
4 tablespoons unsalted butter, divided
3 stalks of green garlic, finely chopped (white and pale green parts only)
pinch of salt and pepper
1 cup Arborio rice
1/2 cup dry white wine, such as a Pinot Grigio
1 cup mizuna, roughly chopped (or arugula)
2 tablespoons freshly grated parmesan cheese
salt and pepper to taste
Preparation:
In a medium saucepan bring the broth to a simmer. Reduce the heat and keep warm. In a large heavy bottom pot heat 2 tablespoons of the butter over medium high heat. Add the green garlic and a hefty pinch of salt and pepper. Cook, stirring often, until fragrant and tender, about 3 minutes. Add the rice and cook, stirring often for about 1 minute.
Add the wine and stir until evaporated, about 2 minutes. With a ladle add about 1 cup of the warm broth. Cook, stirring often, until broth is absorbed, about 4 minutes. Keep adding broth, 1 cup at a time until the rice is tender but still al dente and sauce is creamy (you may end up with more broth than you need), about 20-25 minutes.
Remove the skillet from the heat and stir in the mizuna, the remaining 2 tablespoons of butter and the parmesan cheese. Season to taste with salt and pepper and serve warm.