Pre-order spinach, mushrooms, carrots and more for Valentine's week!

We are fitting in a sale between the upcoming snow storms so that you can get your local veggies and fruit (and popcorn!) before school vacation week! Ordering opens today Friday, February 7th at 4pm and closes Monday, February 10th at 8am. Order pick-up is Monday, February 10th 2pm - 6pm. Even if you are out of town during the school break the following week and don’t think you can use up your veggies before then, everything but the mushrooms should keep very well in your fridge while you’re away! This is likely the last time that storage crops like carrots will be available this winter. We expect to have more fresh greens for pre-order again starting in late March - in fact we just seeded our first baby kale succession in our high tunnel last week!

To place your order, visit our store on Open Food Network:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available to order for pick-up Monday February 10th:

• Spinach - Grown in our high tunnel. The cold temps make this spinach taste very sweet! Because this is unwashed (our wash station water is shut off seasonally) it has been keeping exceptionally long in a plastic bag in the refrigerator. We’ve had some reports of it still being pristine after 3 weeks! Just be sure to give it a thorough wash when you’re ready to use it.

• Green Cabbage - Two sizes available

• Carrots - Limited quantities

• Turnips

• Daikon radishes - Mixed colors

• Watermelon radishes

• Popcorn (on the cob)

• Mushrooms - Farmer’s Mix, Lion’s Mane and Shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.

• Heirloom Apples - Northern Spy from Scott Farm in Dummerston, VT. Great for pies or fresh eating. Stores well! Eco- certified, not organic.

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA and processed in Greenfield, MA. It’s the smoothest applesauce we’ve ever tasted! Certified organic.

• Baer’s Best Beans - Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

Spinach & Mushroom Quiche

from Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil

• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms

• 1 ½ cups thinly sliced sweet onion

• 1 tablespoon thinly sliced garlic

• 5 ounces fresh spinach (about 8 cups), coarsely chopped

• 6 large eggs

• ¼ cup whole milk

• ¼ cup half-and-half

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh thyme leaves, plus more for garnish

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 ½ cups shredded Gruyère cheese

Directions

1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.