We always enjoy two planting projects this time of year - tulips and garlic - and we got to do both last week! We also brought in bulk harvests of carrots, turnips, and radishes, as these crops will store better in the cooler than they will in the fields so late in the season. As the conditions outside get tougher for or crops, we start to transition to some high tunnel harvests. This week’s harvest includes both scallions and salanova lettuce mix from our high tunnels!
There are 2 more weeks left in the CSA, including this one. A reminder: the CSA now closes at 6pm instead of 6:30 on Wednesday evenings. If you can’t make it by 6pm (or by 3pm on a Saturday) email shopkeeper@barrettsmillfarm.com and we will pack a bag and leave it on the farm stand porch for later pick-up. The PYO herbs will close once it is dark out. The mini store is open to the public on Wednesdays 11am-6pm and Saturday 9am-3pm (see below for a list of what will be available this week).
Farm housing fundraising update: If you missed the recent newsletter about our farm housing fundraising effort it is available here. We are incredibly touched by the donations made already by customers, members, past employees, and other community members. We have also received some great ideas that we are working on to expand our outreach. Please help us spread the word and if you have any fundraising experience, event planning skills, or other talents you’d like to contribute please get in touch. One question we’ve had is about project designation. If you write "Barrett’s Mill Farm” on your check or the in honor of field during online checkout then your funds will be officially designated for this project. The Concord Housing Foundation is a 501 (c)(3) so all donations are tax deductible.
In the CSA this week:
Scallions- Grown in our high tunnel.
Popcorn on the cob - We have been drying our harvest by hanging it inside our greenhouse for the past month and it is now ready to pop! Just take the kernels off the cob and pop it on the stove as you would any popcorn!
Red cabbage
Beets - From Atlas Farm in Deerfield, MA and Winter Moon Roots in Hadley, MA, both certified organic.
Carrots
Butternut squash
Autumn Frost Squash - A specialty butternut squash with edible skin.
Sweet Potatoes
Garlic
Green peppers
Green Cabbage - Savoy and storage varieties
Mini daikon - Purple, red and white varieties.
Turnips
Watermelon radish
Kale
Salanova lettuce mix - From our high tunnel.
CSA Pick-Your-Own:
Herbs: parsley, thyme, spearmint
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: autumn frost squash, butternut squash, cabbage, kale, salanova lettuce mix, garlic.
Dried flower hangings - Likely available starting Saturday. Door/wall hangings made of our own dried flowers including sweet annie, eucalyptus, strawflower and gomphrena!
Pumpkins
Broccoli florets
Honeycrisp Apples from Bolton Orchards in Bolton, MA. Not organic.
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.
Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Vegetarian Black Bean Sweet Potato Enchiladas
From Cookie + Kate
Ingredients:
Filling:
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper
Remaining Ingredients
2 cups (16 ounces) mild salsa verde
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Catherine working on dried flower hangings while Joe bags popcorn. It was a festive fall greenhouse morning!