This week: Greens pre-orders, Barrett's Bucks deadline and Mushroom CSA!

We are in our second week of spring high tunnel greens! Once again, we will have them available to pre-order online, for pick up on Friday, April 4th from 2pm-6pm. This week we are harvesting baby kale mix, arugula and spinach. Online pre-orders will open today, Tuesday April 1st at 6pm and close Friday, April 4th at 6am. As with last week, we may end up adding more inventory later in the week as we get a better sense of quantities available, so if something looks sold out early on, check back!

This week if you have Barrett’s Bucks already, you can use those to place your order. If you don’t yet have Bucks, we are extending the deadline to April 6th to purchase Bucks and still get a 7% bonus credit. Barrett’s Bucks will still be available to purchase after Sunday, but there will no longer be a bonus credit available.

Also, the Fat Moon Farm Mushroom CSA begins on Friday! Pick-up with be 2pm - 6pm on the farm stand porch alongside the pre-orders. If you place an order for greens, we will add your CSA share to the bag. If you haven’t yet signed up, Mushroom CSA shares are still available! In order to be able to get a mushroom share this week you’ll need to purchase by tonight (Tuesday April 1st). After that, we will pro-rate the cost for anyone who wishes to join for an April 11th start.

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

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

Available to order:

All items are grown here and certified organic unless otherwise noted

• Arugula - It’s the first harvest, so it’s nice and tender! Sold in 0.35 lb bag.

• Spinach - This spinach is from a seeding in February and is more tender than the braising spinach we had last week. Sold in 1/2 lb bag.

• Baby kale mix - Grown in our high tunnel, our “kalebration kale mix” is a mix of baby kale varieties including red and green kale. It is very tender and great for eating raw in salad or for light cooking. Sold in 1/2 lb bag.

• Popcorn (on the cob) - 2 pound bags.

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

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA. Processed in Greenfield, MA. Certified organic.

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

• Raspberry Vinegar Infusion- From Silferleaf Farm in Concord, MA. Certified Organic

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

The Spence’s Baby Kale Caesar

from Atlanta Magazine

Ingredients

Salad:  

• 8-12 cups of baby mixed kale (found at your local farmer’s market)

• 4 tablespoons of homemade croutons (your favorite store bought brand will work)

• 4 teaspoons tarragon leaves  

• 6 tablespoons Caesar dressing (recipe below)  

• Salt and pepper to taste  

• 4 ounces freshly grated parmesan cheese  

• 1 lemon  

Caesar Dressing:  

• 4 egg yolks  

• 1 tablespoon anchovy paste  

• 2 tablespoons Dijon mustard  

• 1 tablespoon freshly ground black pepper  

• 12 garlic cloves  

• 3 tablespoons capers  

• 1 teaspoon salt  

• Zest of 2 lemons

• 6 tablespoons lemon juice  

• 6 tablespoons red wine vinegar  

• 1/3 cup freshly grated parmesan  

• 4 cups blend oil  

• 1 tablespoon garlic chili oil

• Water

Instructions
For the dressing:  
1. In a blender puree the egg yolks, anchovy paste, Dijon mustard, black pepper, garlic cloves, capers and salt.

2. Add the lemon zest, lemon juice, red wine vinegar, and freshly grated parmesan and puree again

3. Once pureed, set the blender at half speed and emulsify by adding the blend oil and garlic chili oil

4. Adjust the consistency of the dressing with a little bit of cold water.

To assemble:  
1. In a bowl mix together the kale, croutons, tarragon leaves, Caesar dressing, and salt and pepper. Plate onto a large serving platter.

2. Squeeze lemon on top and toss. After, grate parmesan as needed to finish.

Makes 4 servings.

Warm Kale and Caramelized Mushroom Salad Recipe

by By Emily and Matt Clifton from Serious Eats

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil, divided

• 1 pound (450 g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced

• 1 tablespoon (15 g) unsalted butter

• Kosher salt and freshly ground black pepper

• 2 medium shallots, thinly sliced (about 1/2 cup)

• 1/4 cup (60 ml) dry sherry

• 4 cups (5 ounces; 140 g) baby kale (or use large kale, cut out and discard the rib and finely shred the leaves)

• 3 tablespoons (45 ml) sherry vinegar

• 2 teaspoons (10 ml) Dijon mustard

• 2 teaspoons (10 ml) honey

• 3 ounces (85 g) fresh goat cheese, crumbled (optional)

Directions

1. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.

2. In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with sherry vinegar, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.

3. In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.