We’re excited to welcome CSA members to the farm this week (though we recognize that many of you have been coming for several weeks already for asparagus, greens, seedlings and strawberries!). CSA distribution will continue to be held outside under a white canopy tent by the farm stand. CSA pick-up hours are Wednesdays from 11am-6:30pm and Saturdays from 9am - 3pm. Shopkeepers will be ready to orient members, but we strongly encourage everyone (both new and returning members) to also check out our CSA Guide here: http://www.barrettsmillfarm.com/member-guide ahead of time. If you are a returning member and have a Regular size CSA, please bring your CSA bag from last year. If you have lost it, replacement ones are available for purchase in the farm stand. If you’re a new member, or a returning member who has switched to a Small size CSA you will receive a bag when you check in.
In the CSA this week:
Scallions - Coming from our high tunnel.
Kohlrabi - The flavor and texture of kohlrabi is similar to cabbage or broccoli stems, but it is milder and sweeter. It can be roasted, shredded raw as part of salad or cole slaw, chopped up and added to soup, or breaded and fried, among many other options!
Fennel - Coming from our high tunnel.
Radishes
Salad turnips
Mini daikon radish
Lettuce
Bok choi
Kale
Salanova lettuce mix - This cut leaf mix is a little crisper than a mesclun mix and therefore keeps well for longer!
Arugula
Kale mix - This is a smaller more tender kale leaf. It’s great mixed in salads, but also is nice lightly sauteed!
Mizuna - Another green related to kale, cabbage and bok choi. It has a slightly crisper texture and more peppery flavor than Yukina Savoy, but it’s not as peppery as arugula. It can still also be used in salads or cooked.
Coming soon: beets, carrots, cucumbers, chard and garlic scapes!
CSA Pick-Your-Own:
Sweet William flowers
Sugar snap peas
Strawberries
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. In addition to the items listed in the CSA, we will have:
Asparagus - most likely Tuesday only. Last of the season!
Broccolini - possibly not until the end of the week.
Seedlings
Flowers - snapdragons, stock and Sweet William
Mushrooms from Fat Moon Farm - Certified organic
Double B Honey - From hives on the property! Not certified organic
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Baer’s Best Beans: 1 pound bags. Grown in South Berwick, Maine. Varieties available include: Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. Certified Organic.
Sesame-Ginger Daikon Noodle Soup with Bok Choy and Shiitake Mushrooms
Adapted from inspiralized.com
Ingredients
3 eggs
2 bunches of baby bok choy or
2-3 mini daikon radish
1 tablespoon sesame oil
2 teaspoons peeled and minced ginger
1/3 cup diced scallions
3.5 oz container shiitake mushrooms stems removed and tops sliced into ¼” slivers
3.75 oz snow peas
salt and pepper to taste
4 cups of low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 tablespoon mirin
1 tablespoon lime juice
¼ cup cilantro leaves
Instructions
Hard boil the eggs. Place three eggs in a medium saucepan and cover with water and a pinch of salt. Bring to a roaring boil and then turn off the heat and let sit for 12-14 minutes. Rinse the eggs under cold water until they are easily handled. Peel and slice in half. Set aside.
While the eggs are cooking, peel and spiralize the daikon radish, using Blade C and set aside. Chop the ends off the baby bok choy and cut the remainder into 1” pieces. Set aside.
After the eggs are cooked, pour the oil in a large skillet over medium heat and let melt. Once melted, add in the ginger, half of the scallions and cook for 30 seconds or until fragrant. Add in the bok choy, mushrooms and snow peas, season with salt and pepper and cook for 2-3 minutes or until mushrooms sweat. Stir and then add in the chicken broth, raise heat to high and bring to a boil. Once boiling, add in the daikon noodles, soy sauce, mirin, lime juice, lower to medium heat and let cook for 2 minutes or until daikon softens to al dente.
Stir in the cilantro and portion into soup bowls. Top each bowl with a sliced boiled egg and the rest of the scallions.