We are excited to have begun tulip harvest, especially because under Catherine’s lead we trialed forcing tulips for the first time. This involved planting the bulbs into crates, which we kept in the cooler with our vegetables all winter before transferring them to the greenhouse with our spring seedlings in March. Now that we’ve tried it, we plan to push it a little earlier for next year!
In addition to the first tulips, we have more high tunnel greens this week, as well as carrots, apples and the last scallions. Ordering will open today (Wednesday) at Noon and close Friday morning at 8am. Pick-ups will be on the farm stand porch Friday, April 24th, from 2pm-6pm. If you’d like you order left our for later evening pick-up email melissa@barrettsmillfarm.com. Ordering is open to all - no need to make an account to place an order. Payment is made by credit card. Alternatively, Barrett’s Bucks members may select the “Bucks” option and we will record the purchase in our Barrett’s Bucks records.
Coming soon: Seedlings for your garden, green garlic, and more! Asparagus harvest usually begins the second week of May.
To place an order visit:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Available for pre-order pick-up on Friday:
Items are grown here and certified organic unless otherwise noted.
Tulips! See below for a list with descriptions.
Heirloom Narcissus
Arugula - From our high tunnel.
Kalebration Mix - From our high tunnel. These leaves aren’t as small and tender as the baby kale mix, but are great for cooking (and they can still be eaten raw, but may need some massaging or cutting up!). These bags will be larger (3/4lb) since they will cook down a bit.
Pea shoots - From our high tunnel.
Scallions - Overwintered in our high tunnel. We were able to squeeze out one more harvest from our high tunnel!
Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.
Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. The last of our carrot offerings until we start harvesting our own in mid June
Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.
Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.
Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic.
Sauerkraut - Made by Kenneth at Eastern Mass Provision from our own organic green cabbage. Keep refrigerated. Limited quantities.
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.
Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
Single type tulip varieties include:
Candy Prince: pale lilac with a peachy-pink glow.
Amazing Parrot: fringed, feather-like petals that are a peachy blush pink with apricot edges. This was part of our winter forcing trial. NEW!
Double blooming tulip varieties include:
Avante Garde: these start out a pale green and mature into a beautiful cream color. As they open they reveal small lavender petals on the inside. They mature more slowly than other varieties, but are worth the wait!
Finola: Ivory with pink and green accents.