Music on the farm this weekend!

Join us this Sunday, May 31st from 11:30am-2pm for a relaxing afternoon on the farm to celebrate the start of the season! We will gather on the lawn by the farm stand where there will be music played by Amelia Mason (fiddle) and Bethany Waickman (guitar). If you'd like, bring a picnic lunch and chairs or blankets to sit on. In case of rain, we will move inside the farm stand. 

Amelia and Bethany will be playing New England fiddle tunes - a unique blend of traditional Irish, French Canadian, Scottish, English, and Appalachian music with a few original tunes mixed in for good measure.  There will also an interactive sculptural experience and children's art project led by Kerri Schmidt, our resident artist in the Concord Art and Agriculture project.

This week in the store

We'll have basil plants available for sale in the store on Tuesday. The variety is called Genovese Compact, and it is better suited to containers than regular Genovese basil. It will flourish if you transplant it into a larger pot at home, but will also do just fine in your garden!

We'll continue to have asparagus this week. We sold out early on Saturday, as the cooler temperatures on Friday led to lower yields. However, with the hotter weather forecasted this week, we should have more to go around  (a little rain would be welcome too!). This week, you can also try our asparagus at 80 Thoreau for their annual Asparagus Menu.

In addition to basil plants and asparagus, we'll have rhubarb, lettuce, Salanova lettuce mix, arugula and radishes in the farm stand. The arugula this week has some small holes in it due to flea beetle damage, but it still tastes delicious! Also, the radishes this week are less mild than last week's, but I think it's just the right amount of spice. We will hopefully have red Russian kale again by Saturday.

Salad fixings are here!

This past Tuesday was noteworthy not only because it brought some much needed rain, but we also harvested some of our first salad greens of the season! Cut lettuce mix was available in the store on Tuesday, and for Thursday we plan to harvest arugula, red Russian kale and French breakfast radishes as well! Saturday we may even see an appearance from head lettuce. We'll also still have asparagus, rhubarb and Pete and Jen's eggs.

The store is still self-serve this week and probably next week as well, so unless you happen to catch one of us around the store, we unfortunately won't be able to make change for purchases. If, like me, you often don't have exact change on hand, think about joining our Barrett's Bucks program! Barrett's Bucks members buy farm stand credit early on in the season, and then each time you shop at the store, your purchase is deducted from your credit. It makes your shopping trips easy - no cash is necessary.

We are looking forward to seeing many of you again once the store is fully staffed in June!

Rhubarb and Recipes

We're now harvesting rhubarb, which means it's time to make rhubarb sauce and rhubarb desserts! See the recipes below for some ideas. We also wanted to share a recipe that one of our members passed along for asparagus and eggs. It looks delicious and it's a great way to use some of Pete & Jen's eggs, which are now available in the store. Visit www.elizabethminchilliinrome.com/2015/04/asparagus-and-eggs for the recipe.

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.

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 season has begun!

We will be harvesting asparagus throughout the rest of May  and will have bunches available in our farm stand during regular farm stand hours (Tuesdays & Thursday 11am - 6pm and Saturdays 10am - 4pm). The asparagus harvest starts small and varies with temperature and rainfall, so we will try to keep our Facebook page updated to let folks know when we sell out. We sold out in 45 minutes this morning, but we are anticipating having more available this Saturday starting at 10am!

We're also excited to be able to start offering eggs from Pete and Jen's Backyard Birds this season. I'm getting ready to make some eggs Benedict with grilled asparagus this weekend!