There are 4 more weeks left in the CSA, including this one. Pick-ups will now be in the greenhouse attached to the farm stand for warmth and light! Additionally, the CSA will now close at 6pm instead of 6:30 on Wednesday evenings. If you can’t make it by 6pm just email shopkeeper@barrettsmillfarm.com and we will make you a bag and leave it out on the front porch of the farm stand for later pick-up. The PYO herbs will close once it is dark out.
The regular farm store season has come to a close, but starting this week we will have a mini store open to the public during the remaining CSA pick-ups: Wednesdays 11am-6pm and Saturdays 9am-3pm. There will also be a large pre-Thanksgiving sale open to all on Saturday, November 22nd from 9am-3pm.
In the CSA this week:
Watermelon radish - These are unassuming on the outside but inside they are bright red with a ring of green! They also taste delicious in salads and make a great addition to crudités.
Green tomatoes - Fried green tomatoes are a classic preparation, but they can also be pickled or turned into a sauce like salsa verde.
Autumn Frost Squash - A specialty butternut squash with edible skin.
Pie pumpkins
Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.
Garlic
Peppers
Broccoli
Beets - From Atlas Farm in Deerfield, MA. Certified Organic.
Cabbage - Tendersweet and Savoy varieties
Mini daikon - Purple, red and white varieties.
Turnips
Kale - Curly green
Salanova lettuce mix
Escarole
CSA Pick-Your-Own:
Herbs: parsley, sage, thyme, mint
In the mini farm store:
Hours this week are Wednesday 11am-6pm and Saturday 9am-3pm. This week in the farm store we plan to have:
The following items that are also in the CSA: pie pumpkins, autumn frost squash, salanova lettuce mix, broccoli.
Leeks
Bok Choi
Tomatoes - We just cleared out the remaining ripe tomatoes from the high tunnel to make way for winter spinach this week!
Corn stalks - For decorating!
Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.
Asian Pears- From Ed at Long Run Produce in Boxborough, MA. Certified organic. Limited amounts available.
Apples - From Carver Hill in Stow, MA. Macoun and Cortland varieties. Not organic. Limited amounts available.
Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Vegetarian Stuffed Squash
adapted from Cookie + Kate
Ingredients
2 medium squash (original recipe calls for acorn, but Autumn Frost would work really nicely!)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup raw pepitas (hulled pumpkin seeds)
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Notes
Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).
Change it up: You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.
Make it dairy free/vegan: Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.
Fried Green Tomato Parmesan
from allrecipes.com
Ingredients
2 large eggs
4 cups Italian-seasoned bread crumbs
10 green tomatoes, sliced 1/2-inch thick
6 cups spaghetti sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish.
Dip each tomato slice in egg, then press into bread crumbs to coat. Arrange coated tomato slices in a single layer on the prepared baking sheets.
Bake in the preheated oven until golden, about 5 minutes per side.
Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer with 1/2 of the mozzarella and 1/4 cup Parmesan. Repeat layers with remaining 3 cups spaghetti sauce, tomatoes, remaining mozzarella, and 1/4 cup Parmesan. Sprinkle basil over the top.
Bake in the preheated oven until golden brown, about 35 minutes.