We are steadily making progress with our late season to-do list. This week we are focused on planting all of our tulips and garlic for next season (once all of the garlic is planted we’ll know if we’ll have any extra available for the mini store and Thanksgiving sale!). In spite of the fact that we just shored up one of our lettuce fences today, we are looking forward to taking it right back down as soon as the lettuce has all been harvested (surrendering, for now, in the great 2025 battle with the deer).
There are 3 more weeks left in the CSA, including this one. Pick-ups are now in the greenhouse attached to the farm stand for warmth and light! Additionally, the CSA now closes 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 mini store will continue to be open to the public during the remaining CSA pick-ups: Wednesdays 11am-6pm and Saturdays 9am-3pm.
If you missed the recent newsletter about our farm housing fundraising effort and are interested in learning more, it is available here!
In the CSA this week:
Sweet Potatoes
Carrots
Autumn Frost Squash - A specialty butternut squash with edible skin.
Onion
Garlic
Peppers
Green tomatoes
Cabbage - Savoy and green storage varieties
Mini daikon - Purple, red and white varieties.
Turnips
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.
Kale - Curly green and toscano
Lettuce - Green leaf and Red leaf varieties
Salanova lettuce mix
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, cabbage, kale, lettuce, salanova lettuce mix, garlic
Pumpkins
Tomatoes
Broccoli
Escarole
Leeks
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. Medium spicy.
Corn stalks - For decorating!
Cranberries from Fresh Meadows Farm in Carver, MA. New delivery coming this week - available starting Saturday. Certified Organic.
Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Cabbage Soup
By Lidey Heuck, from NY Times Cooking
Ingredients
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 medium carrots, diced (1½ cups)
2 to 3 ribs celery, diced (1½ cups)
4 large garlic cloves, minced (2 tablespoons)
1 teaspoon Italian seasoning
Crushed red pepper, to taste
Kosher salt (such as Diamond Kosher) and black pepper
1 large Yukon gold potato, diced (about 8 ounces)
1 tablespoon tomato paste
4 cups vegetable broth
1 (14-ounce) can diced tomatoes
6 cups chopped green cabbage (from 1 small cabbage)
1 teaspoon red wine vinegar
¼ cup chopped fresh parsley, plus more for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.
Off the heat, add the vinegar and parsley. Taste and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).
Tip: To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.
Sweet potato cakes
Adapted from Plenty by Yotam Ottolenghi
2 ¼ lb sweet potatoes, peeled and cut into large chunks
2 tsp soy sauce
¾ cup flour
1 tsp salt
½ tsp sugar
3 tbsp scallion, chopped
½ tsp fresh chilli, finely chopped
Lots of butter, for frying
For the sauce:
3 tbsp Greek yogurt
3 tbsp sour cream
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
1 tbsp fresh cilantro, chopped
Steam the sweet potato until soft, then drain in a colander for up to an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if it's a little runny, add some flour. Melt some butter in a nonstick pan. Use a tablespoon to put mix in the frying pan and flatten slightly with the back of the spoon. and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of paper towels to soak up the excess butter. Serve hot or warm, with the sauce on the side.