One more week in the store!

Things are winding down a little at the farm, but we still have a few projects to tackle before we are done in the fields for the season. At the end of last week we finished planting next year's garlic. Today we weeded next year's strawberries and laid mulch down on the strawberry and garlic beds for the winter. Soon we will divide our rhubarb, remove invasive plants from our blueberry patch, and get serious about field clean up! Over the next couple of weeks we will pick up our remaining irrigation lines, take down deer fencing, and mow and disk wherever needed.

We also still have some vegetables to harvest before it gets really cold! The store will be open for one more week during our regular hours on Tuesday, Thursday and Saturday. You can also still order bulk quantities of fall veggies for pick-up this coming Saturday or on Thursday, November 5th. If you'd like to place an order, please do so at least 24 hours before your intended pick-up. You can get an order form in the farm stand, or you can download one by clicking here.

In the store this week:

• Lettuce
• Spinach
• Broccoli
• Brussels sprouts
• Romanesco cauliflower
• Carrots
• Beets
• Potatoes - Katahdin (white fleshed storage) and All Blue (purple skin and purple flesh!)
• Leeks
• Scallions
• Cabbage
• Kale
• Collards
• Winter squash - butternut, buttercup, Hubba hubba, Gold Nugget, Delicata
• Pie Pumpkins
• Celeriac
• Rutabaga
• Turnip
• Watermelon radishes
• Daikon radishes
• Dried flowers
• Eggs from Pete and Jen's Backyard Birds

Week 20

No season is complete without a standout weather event and Sunday night was it for us - a mid October hard freeze.  The predicted temperatures for Sunday night dropped to 23 degrees, prompting us to roll out the row cover and blankets Sunday afternoon to protect some of our crops from freezing. The blankets were used for the squash, which we tucked in for the night by covering their bulk bins in the barn to keep in their natural heat and prevent freezing damage. Out in the fields we used row cover to prevent damage to the top of our carrot roots which split and change texture if frozen.  It wasn't practical to cover the whole farm so most of our hardy crops were left out to fend for themselves. Plants are surprisingly resilient and even after this hard freeze crops like broccoli and lettuce were thawed and ready for harvest by midday so we have a great selection of fall crops this week which were made even sweeter by the frost!

This is the last week for CSA pick-ups for the season and our farm store will be open for one more week. We will also have a bulk order for additional vegetables available for pick up October 31st or November 6th (see the form in the farm stand and on our website for details). It has been a fantastic second season on the farm for us! While there was a challenging lack of rain this summer other aspects of our field work fell into place thanks to factors such as starting the season with the necessary equipment, having help in the fields and farm store, and increased knowledge of the land.  However, it's not enough for us to just grow the vegetables, it's our CSA members and customers who complete the picture and have made our farm plans and dreams a reality. Thank you!

In the CSA this week:

• Romanesco cauliflower- This green cauliflower (pictured right) has a great nutty flavor.
• Turnips and rutabaga- make a great addition to mixed roasted vegetables.
• Shallots or cipollini onions
• Elba and Katahdin potatoes - Both these potatoes have white flesh and store well.
• Broccoli
• Brussels sprouts
• Lettuce
• Celeriac
• Watermelon radish
• Daikon radish
• Cabbage - red and green storage
• Leeks
• Carrots
• Beets- Red Ace and Chioggia
• Butternut squash- Stock up! Butternut squash is great to store and use later in the winter- just keep in them in a cool place that will not freeze.
• Buttercup squash
• Bin of mixed squash varieties- choose from remaining squash such as gold nugget and hubba hubba.
• Kale

CSA PYO:

Pick-your-own is winding down for the season, but there is still parsley and sage.

In the store:

In addition to the crops listed above, we'll have Delicata and Gold nugget squash, pie pumpkins, spinach, collards, scallions, orange peppers, napa cabbage and jack-o-lanterns from Kenney Farm in Concord!

Roasted Butternut Squash with Penne Pasta
From the Whole Foods Market Cookbook by Steve Petusevsky and Whole Foods Market Team Members

1 medium butternut squash
1 ½ cups diced onion
3 cloves garlic, minced (1 ½ teaspoons)
½ teaspoon crushed red chili flakes
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons salt

1 pound penne pasta

½ cup minced parley
½ cup Parmesan cheese
Salt and freshly ground pepper to taste

Preheat the oven to 375F

Peel the butternut squash (a vegetable peeler works best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash into 1 inch cubes (you should have about 4 cups). Place the squash cubes into a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice and 2 teaspoons salt. Toss the ingredients to mix well.

Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.

Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Darin the pasta, and place it in a large serving bow. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.

Week 19

We've been enjoying some nice fall weather over the past few days! While the warm weather makes for pleasant working conditions on the farm, it can't reverse the progression of fall and create a dramatic burst of growth. Once the daylight hours get this short, plants grow very slowly. We have a few plantings of greens and lettuce, as well as some cauliflower and cabbage that should mature in the coming weeks, but for the most part, everything else in the fields is done growing and just waiting to be harvested. Still, we have plenty other than harvesting to occupy us for the remainder of October, like picking up irrigation lines, taking down trellising, pulling up plastic mulch, mowing and tilling in crops that are done for the season, seeding cover crops, and preparing to plant and mulch next year's garlic as well as mulch next year's strawberries. It's not quite the breakneck pace of June and July, though - we are now getting the chance to enjoy some of the beautiful fall sunsets that we've had over the farm during the last week!

Many of you have been asking whether we will offer the chance to order more veggies for pick-up after the store closes on October 31st. This week we are planning to more thoroughly assess what crops we'll have available in bulk quantities and we're hoping to have order forms available next week. At this point it looks like we'll have winter squash, leeks, cabbage, carrots, beets, celeriac, Brussels sprouts, kale and collards, but stay tuned as we will likely add a few other items to that list!

In the CSA this week:

• Shallots and cipollini onions - these add great flavor to salad dressings and sauces. Both are a little milder and sweeter than regular storage onions, so they can be finely diced and added raw to salad dressing. Cipollini onions are also perfect for caramelizing.
  
• Celeriac - this oddly shaped root tastes like celery (it should be cooked, not eaten raw) and is a great addition to soups and mashed potatoes (see recipe below).
  
• Watermelon radish - these spicy and sweet radishes have a gorgeous magenta flesh. When shaved thin, they make a really colorful addition to salads. Check out this recipe at alexandracooks.com.
• Elba potatoes - these yellow skinned, white fleshed potatoes store really well. They also taste great!
• Peter Wilcox potatoes
• Brussels sprouts
• Broccoli
• Cabbage - green storage and savoy
• Leeks
• Celery
• Carrots
• Beets
• Butternut squash
• Buttercup squash
• Hubba Hubba squash
• Kale
• Tat soi
• Lettuce

CSA PYO:

Pick-your-own is winding down for the season, but there is still parsley and sage, and there may be some sunflowers to scavenge.

In the store:

In addition to the crops listed above, we'll have Delicata and Gold nugget squash, pie pumpkins, spinach, mustard greens, chard, collards, scallions and jack-o-lanterns from Kenney Farm in Concord!

Celeriac and Potato Mash

from Bon Apetit, December 2010

• 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
• 2 1/2 pounds potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/2 cup (or more) whole milk

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.

Week 18

We didn't get to celebrate together on Saturday due to the cold and rain but the weather did make it a great weekend for cooking! Lise and I had a nice day in the farm store catching up with many of you as you stocked up on supplies.  In the last few weeks of the CSA we are looking forward to sharing with you many fall vegetables that aren't available other times of the season. This week we are particularly excited to have butternut squash, Brussels sprouts, and broccoli!  This is our favorite time of year to cook so if you are wondering what to do with a fall veggie don't hesitate to ask! We also have lots of recipes available in the farm store.   For those interested in purchasing storage crops in bulk after the CSA has closed for the season we will have a list of what is available in the farm store (and online) next week.  Happy Fall!

In the CSA this week:

• Broccoli
• Brussels sprouts- My favorite way to prepare them is to simply take the sprouts off the stem, wash and cut in half then bake with olive oil, salt and pepper.
• Butternut squash- A storage squash that is featured in many tasty recipes including our favorite, butternut squash risotto.
• Golden Nugget squash- This squash tastes very similar to the hubba hubba squash but has a round shape and small size that makes it great for stuffing.
• Fennel
• Celery
• Lettuce
• Buttercup squash
• Peter Wilcox potatoes- Purple skin with yellow flesh.
• Hubba Hubba squash (Red kuri)
• Colored Peppers
• Leeks
• Garlic
• Carrots
• Beets
• Cabbage- Tendersweet and savoy
• Kale
• Chard

CSA PYO:

• Sunflowers- Our last planting is now in bloom!
• Parsley and sage

All the fruiting PYO crops were damaged by the frost, but many of them survived. We could get another frost this week which would do them in entirely but as of Monday there are still:

• Cherry tomatoes
• Husk Cherries - careful picking is required
• Hot peppers - the plants are mostly dead, but Monday many of the peppers seemed salvageable.
• Tomatillos - a small amount are left.
• Parsley and sage

In the store: 

In addition to the crops listed above, we'll have Delicata squash, spinach, happy rich, salanova, collards, pie pumpkins, arugula, scallions and jack-o-lanterns from Kenney Farm in Concord!

Stuffed Gold Nugget Squash

Sabrina Bone, Cooking Light November 2011 MyRecipes.com

• 4 (1-pound) golden nugget squashes
• Cooking spray
• 2 (4-ounce) links hot turkey Italian sausage, casings removed
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 cup water

• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) shredded 2% reduced-fat Monterey Jack cheese, divided

Preparation

1. Cut the top quarter off each squash; reserve tops. Discard seeds. Arrange squashes, cut sides down, in 2 (11 x 7-inch) baking dishes. Fill each dish with 1-inch of water; microwave 1 dish at HIGH 15 minutes. Remove dish; repeat with remaining dish. Cool.

2. Preheat oven to 350°.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 5 minutes or until browned, stirring to crumble. Remove sausage with a slotted spoon. Add carrot, onion, and garlic to drippings in pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

4. Combine sausage, carrot mixture, quinoa, parsley, thyme, salt, and pepper; stir in 1/2 cup cheese. Stuff about 1 cup quinoa mixture in each squash, and top each serving with 1 tablespoon cheese. Arrange stuffed squashes in a broiler-safe baking dish, and place tops in dish. Bake at 350° for 20 minutes or until thoroughly heated. Remove from oven.

5. Preheat broiler to high.

6. Broil squashes 4 minutes or until cheese is golden.

Week 17 and Harvest Celebration this Saturday

In the past week it feels like fall is finally making its presence known. Sunday we awoke at 6am to prepare for the Acton Farmers' Market only to find a surprise frost had nipped many of our crops. Forecasts had shown a low of 41, which seemed safe, but at 2:30am the National Weather Service issued a frost warning for low lying areas. Our favorite quote from the warning was "The frost should not be widespread enough to warrant any headlines!" It was widespread enough to finish off our green beans and most of our eggplant and peppers, but we scavenged what we could Sunday afternoon when we returned from the market. Don't worry - we should have plenty of eggplant and peppers to last us through this week, and on top of that we have a bounty of winter squash and brassicas to look forward to!

Another thing to look forward to is our Harvest Celebration this Saturday, October 3rd from 1pm to 4pm! We'll have the tractors out for everyone to check out and explore, lawn games, a tour of the main vegetable field at 2:30, a craft project in the greenhouse, a sculpture from our "Art and Ag" resident artist Kerri Schmidt, and hot cider to enjoy. If you'd like to volunteer to help with snacks or lawn games, email Lise at lise@barrettsmillfarm.com.

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In the CSA this week:

• Pie pumpkins - These pumpkins are much smaller than jack-o-lanterns, but they are the perfect size for making pie or soup!
• Buttercup squash - This is another tasty squash with edible skin. It has a very creamy texture and sweet flavor.
• Spinach - The heat and drought made growing spinach difficult this season, but we have a nice crop for this week.
• Salanova Lettuce - The hot dry summer was also hard on this cut lettucemix, but we planted a lot of it, so hopefully there will be even more to enjoy throughout the fall
• Mustard greens - we haven't had these in the CSA since the start of the season, but we decided to do a large fall planting so we could offer these spicy greens to members once more.
• Peter Wilcox potatoes - These purple skinned, gold fleshed potatoes have excellent flavor and store well. They also surprisingly have high levels of vitamin C!
• Nicola potatoes
• Hubba Hubba squash
• Colored Peppers
• Eggplant
• Garlic
• Scallions
• Carrots
• Beets
• Cabbage
• Kale
• Chard
• Lettuce

CSA PYO:

All PYO crops were damaged by the frost, but many of them still managed to survive. Green Beans are done, but we still have:

• Cherry tomatoes
• Husk Cherries - careful picking is required, as many fruit got damaged. If you're willing to spend a little extra time, though, you should be able to find good ones.
• Hot peppers - the plants are mostly dead, but at least on Monday many of the peppers seemed salvageable.
• Tomatillos - a small amount are left.
• Parsley and sage

In the store:

In addition to the crops listed above, we'll have Delicata squash, arugula, tat soi, escarole, leeks and jack-o-lanterns from Kenney Farm in Concord!

Mrs. Sigg's Fresh Pumpkin Pie

by Beth Sigworth from allrecipes.com

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.