A nice welcome to the neighborhood

Thanks to everyone who came to the Open House on Saturday! We had a great turnout and a wonderful time meeting our new neighbors, CSA and Barrett's Bucks members. We look forward to seeing many of you again, especially as we have more vegetables available soon, meaning more reasons to come by the stand!

This week we will still have asparagus and rhubarb, as well as our first lettuce and radishes! Veggies continue to be self-serve, but as we shift into June, we are also transitioning into what will be the regular hours at the stand this year. New self-serve hours are as follows:

Tuesdays and Thursdays 3 - 6pm
Saturdays 11am - 4pm

Finally, for anyone who is wondering what to do with rhubarb, here is a great recipe courtesy of Lise's mom. No strawberries needed!

Rhubarb Crisp
from “Uncommon Gourmet All-Occasion” Cookbook

Rhubarb mixture:
6 cups rhubarb, cut into 1-inch pieces
½ cup granulated sugar
3 tablespoons all-purpose flour
¼ cup pure maple syrup
¼ cup finely diced crystallized candied ginger

Crumb Topping
2/3 cup all-purpose flour
6 tablespoons butter
2/3 cup light brown sugar
½ cup chopped pecans

Preheat oven to 350 F. Combine above ingredients and put in 2-quart casserole. Mix crumb topping ingredients until crumbly and spread over rhubarb mixture. Bake for 50 minutes until golden. Serve warm.

Open House this Saturday!

Barrett's Mill Farm is hosting an Open House this Saturday, May 31st. Stop by the farm stand between 2pm and 4pm to check out what's growing in the greenhouse and out in the fields. We'll be on hand to answer any questions and chat about our plans for the farm. We look forward to seeing many of you!

In the meantime, here's a sneak peak at what's popping up in the fields:







Rhubarb and store update


The asparagus crop is going strong - we are now harvesting everyday! Saturday we will also begin harvesting rhubarb. Check out the Rhubarb Sauce recipe below passed along by our superstar volunteer Christine. The stand will now have self-serve asparagus and rhubarb at the following times:

Monday - Friday after Noon
Saturday and Sunday after 11AM

This schedule will continue until the asparagus harvest tapers off. Beginning in June the stand will be staffed and open the following 3 days per week:

Tuesdays and Thursdays 3 - 6 PM
Saturdays 11AM - 4PM

Stay tuned to find out when exactly the schedule will change!

Rhubarb Sauce
(from Better Homes and Gardens New Cookbook)

  1. Combine 3 cups rhubarb cut in 1 inch pieces, 1/2 to 3/4 cup sugar, and 1/4 cup water.  
  2. Bring to boiling; cover and cook slowly till tender, about 5 minutes (or until desired consistency). 
Makes 2 cups. Can be eaten like applesauce or served on top of yogurt or ice cream


Asparagus!



The moment many of you have been waiting for is here, the asparagus harvest has begun! We have set up a small area at the farm stand for sales. Today was our first harvest, just 11 bunches, but there is plenty more coming along for another harvest Saturday. At the beginning of the season we will have asparagus available for honor system sales Tuesday, Thursday, and Saturday starting at noon each day. As the season progresses we will keep you updated on the harvest and availability. At the stand there is a book for you to record your purchase, a box for payment, and an option to use your Barrett’s Bucks. If you would like more Barrett’s Mill Farm updates and photos check out our new Facebook page. We like old fashion friends too so be sure to stop in say hello if you are here purchasing asparagus or are taking a walk down this beautiful road that we are lucky enough to call home!




A friends and family farm


Our family members are not farmers but Barrett’s Mill Farm is already becoming a family (and friends!) farm. Our parents, brothers and friends have shown up in support, rolling up their sleeves and jumping into farm projects. Friday was a great example. The morning began with preparations for planting, and just as we were ready to begin, Lise’s mom arrived to help transplant lettuce, chard, and beets. In the afternoon, Lise’s husband grabbed a shovel and went to work along side us covering our newly planted seedlings to protect them from cold, animals and pests. Melissa’s mom stopped by in the early evening to drop off a car full of bulb crates, which are a great way to store and display produce. Meanwhile, throughout the day we communicated with our friend Ben (a Concord native!) who was designing a logo for the farm. And what day would be complete without a phone call to Charlie, our enthusiastic tractor and equipment advisor?

In addition to our support network that has followed us here to Concord, we talk daily with our new neighbors and read our mail from those we have not yet met. The family and friends of Barrett's Mill Farm continues to grow daily. Thanks to you all, the farm is off to a great start!