We have been spending a good amount of time working on our fall crops, including our cabbage and kale. Last week we cleaned up the pathways (thanks to some excellent tractor cultivation by Catherine!) and seeded a living mulch of white clover and annual ryegrass. We harvest cabbage and kale into early November, which is too late for seeding cover crops, so it makes sense for us to try to establish a cover crop earlier in the year underneath the plants. White clover is particularly well-suited for seeding in the pathways between crops, as it grows low to the ground (so it won’t shade out the crop) and it can tolerate a good deal of foot traffic. Now we’re just hoping for some rain to help it germinate!
If you have been thinking abut signing up for the Mushroom CSA from Fat Moon, now’s the time, as pick-ups begin next week! You can also still sign up for our Back-To-School CSA, which starts September 18th.
To sign-up visit:
https://www.barrettsmillfarm.com/online-store
In the CSA this week:
Potatoes - Dark Red Norland variety (red skin, white flesh).
Leeks - We’re harvesting an early variety that are longer, skinnier (and right now more tender) than later season leeks.
Garlic - We have moved on to cured garlic now. These should be stored in a cool dry place rather than the refrigerator.
Beets or Carrots
Slicing tomatoes
Green and purple peppers
Colored peppers
Celery
Kale - We’re now harvesting from our fall kale planting, so expect it to be a little more tender for the next couple of weeks.
Arugula
Mustard greens
Lettuce
CSA Pick-Your-Own:
Hot peppers - If you are into spice, there are some nice cayenne and habaneros out there!
Cherry Tomatoes: varieties include Sungold, Jasper, Cherry Bomb, Yellow Mini, Chocolate Sprinkles, Pink Champagne, Citrine, Black Cherry, Moonbeam, Moonshadow, Nova, Valentine, Red Pearl, Apple Yellow, Clementine and Mountain Magic.
Dragon Tongue Beans or Green Beans
Husk Cherries or Tomatillos
Herbs: basil, chives, cilantro, dill, mint, parsley, sage and thyme. Basil is particularly plentiful - it might be a good week to make a large batch of pesto!
In the farm store:
In addition to the items listed in the CSA, we will have:
Sweet Corn from Verrill Farm in Concord. Not organic.
Heirloom tomatoes
Cucumbers
Chard
Flowers (including possibly our first dahlias!)
Honey from Double B (from hives on the property). This summer’s harvest has been bottled and is available starting Tuesday! Not Organic.
Mushrooms from Fat Moon Farm - Farmer’s Mix and Shiitake. Certified organic.
Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.
Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.
Eggs from Codman Farm in Lincoln. Not Organic.
Charred Kale With Citrus and Green Tahini
by Chris Morocco from Bon Apetit, February 17, 2020
Ingredients
¼ cup seasoned rice vinegar
¼ cup tahini
1 small garlic clove
7 Tbsp. extra-virgin olive oil, divided
1 cup (lightly packed) cilantro leaves with tender stems
Kosher salt
2 bunches curly kale, ribs and stems removed, leaves torn into big pieces
2 large oranges or small grapefruit (or a mix!)
⅓ cup store-bought crispy shallots or onions
2 Tbsp. toasted sesame seeds
Preparation
Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt.
Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.
Drizzle half of dressing over kale and toss to coat. Taste and season with salt.
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.
Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.
Farro Risotto With Sweet Corn and Tomatoes
by Lidey Heuck, from NY Times Cooking
Ingredients
3 ears fresh corn, husks and silk removed
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1½ cups pearled farro (see Tip)
½ cup dry white wine
1 cup cherry tomatoes (about 6 ounces), halved
¾cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest
Preparation
Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and ½ teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most — if not all — of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.
Tip: You can substitute Arborio rice for the farro, but you’ll need to add the stock more slowly and stir almost constantly as the rice cooks.