Cranberries, mushrooms, eggs and more for Thanksgiving!

Field work is winding down a little, and with the store now officially closed for the season, we are looking forward to 2-day weekends starting in November! We spent this past Saturday planting garlic, and this week we will focus on mulching the garlic, harvesting for the Late Fall CSA, and continuing field, greenhouse and barn clean-up. It sounds like a very manageable list, but since we sadly said goodbye to Dave last week, it is now down to Shaun and Rebecca helping us out, so we should be able to stay pretty busy!

We have 3 more Late Fall CSA pick-ups to go: November 2nd, 9th and 16th. Pick-ups are all Thursdays, 2pm - 7pm. Even if you're not a part of the Late Fall CSA, there is still a way to get some more Barrett's Mill Farm veggies before Thanksgiving. We are taking special orders for a selection of fall crops, and we have also added cranberries, mushrooms and eggs to the list. The cranberries are certified organic from Fresh Meadows Farm in Carver, MA. They were a big hit in the store this fall, so if you missed them because we sold out, here's your chance to get some! They can be frozen for later use, in case you want to order enough for beyond Thanksgiving. Mushrooms are from Fat Moon Farm in Westford, MA. It is hard to predict exactly which varieties will be available, but the possibilities are shiitake, oyster, lion's mane or chestnut! Also, eggs from Pete and Jen's Backyard Birds in Lincoln, MA are available for pre-order by the dozen. The veggies available for order are butternut squash, acorn squash, pie pumpkin, leeks, kale, carrots and beets. If there is something not listed that you are interested in, email us to check availability! Click here for an updated order form!

While veggies are available to pick-up November 2nd, 9th or 16th, the cranberries, mushrooms and eggs will only be available for pick-up Thursday, November 16th (the Thursday before Thanksgiving). Orders for cranberries, mushrooms and eggs must be placed by Friday, November 10th.

Store open regular hours this week!

Last week we held the final pick-ups for the 2017 Main Season CSA. It was the fourth year of the CSA and the first time we had 180 CSA members involved (up from 40 members in our first season in 2014)! We also had 60 Barrett's Bucks members along with numerous returning and new farm store customers. We loved having a farm full of enthusiastic folks enjoying the farm stand and fields each week. The busiest days by far were late August and September Saturdays - on a couple of occasions we had 75 CSA members picking up shares, plus over 50 farm store customers coming and going in just one day. Good thing we like commotion! And growing lots of food! It was also the first year we grew vegetables across the street in our new field - we now have a total of 15 acres for growing vegetables and cover crops. This extension of the farm allowed us to grow more fall crops in 2017 and open our Late Fall CSA to 50 members (20 more than last year!). This week we are looking forward to seeing many of you for our last store week of the season and the start of the Late Fall CSA. 

 

Farm store hours this week:

Tuesday and Thursday 11am-6pm

Wednesday and Friday 2pm-6pm

Saturday 10am - 3pm

 

In the Late Fall CSA this Thursday (October 26th) 2-7pm:

These items are also available in the farm store this week.

• Sweet Potatoes 
• Shunkyo semi-long radishes
• Spinach
• Scallions
• Salad turnips (hakurei)
• Salanova lettuce mix
• Fennel
• Acorn Squash
• Butternut squash 
• Potatoes - Keuka Gold from Hutchins Farm
• Cabbage
• Onions
• Carrots
• Beets
• Eggplant 
• Brussels Sprouts
• Lettuce
• Kale
• Baby bok choy

Additional crops that will be available in coming Late Fall CSA weeks: delicata squash, pie pumpkins, celeriac, turnips, daikon and watermelon radish, leeks, popcorn, shallots and garlic.

In the store:

 The last store day for the season is Saturday, October 28th. 2017 Barrett's Bucks expire after the 28th. If you would like to use remaining Bucks to stock up, bulk order forms are available in the farm stand this week, or by clicking here.

In addition to items that are also in the CSA this week, we will have corn stalks and broom corn, pie pumpkins, delicata squash, collards, and leeks in the farm store. We will also have organic heirloom cranberries from Fresh Meadows Farm in Carver, MA, mushrooms from Fat Moon, and eggs from Pete and Jen available. 

Sweet Potato Fries

MARK BITTMAN 

from NYT Cooking

INGREDIENTS

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

PREPARATION

1. Heat the oven to 400.
2. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Acorn Squash with Kale and Sausage

adapted from Self, November 2013

• 2 medium acorn squash, halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil cooking spray
• 3 teaspoons olive oil, divided
• 8 ounces hot Italian turkey sausage, casings removed
• 1 large leek or 1 bunch scallions, sliced
• 2 cloves garlic, finely chopped
• 4 cups tightly packed torn kale
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup chopped walnuts
• 2 tablespoons grated fresh Parmesan
• 2 tablespoons panko breadcrumbs

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Last week for the Main Season CSA, Store open until October 28th

Given what a warm fall it's been so far, it's hard to believe that this is the last week for the Main Season CSA! After this week, we still have one more week in the store and 4 more weeks for the Late Fall CSA. That works out well because we have a just the right amount of food left in the fields and stored in the barn and greenhouse! Many people have asked about signing up for the Late Fall CSA. We have surpassed our original sign-up goal, but after assessing the fields and our storage crops, we've decided we can fit up to 5 more members. However, we must receive a payment by Thursday, October 19th - after that we won't be able to take new sign-ups. 

Many people have also asked if we will take bulk orders for storage crops. We will have order forms available in the stand this week, or you can click here to download a copy. Orders must be placed by October 28th and will be available for pick-up during our Late Fall CSA (Thursdays November 2nd, 9th and 16th, 2pm - 7pm).

In the CSA:

• Red cabbage - adds great color to cole slaw or stir-fry! We'll also continue to have green storage and savoy cabbage.
• Shallots - shallots are like a cross between a red onion and garlic. Finely diced shallots go really well in salad dressing. They're also great caramelized or roasted with other fall veggies.
• Salad turnips (hakurei) - these mild and tender turnips can be eaten raw or roasted (roasting makes them even sweeter). The tops make a nice cooking green as well!
• Fennel
• Acorn Squash
• Butternut squash 
• Gourds
• Potatoes
• Onions
• Garlic
• Carrots
• Beets
• Eggplant - we picked out all the plants before the frost and should have enough to get through the rest of the week!
• Brussels Sprouts - We harvest the whole stalk - to use simply snap off each sprout. 
• Baby Bok Choi 
• Arugula
• Salanova
• Lettuce
• Kale

CSA PYO:

We are anticipating a hard frost Monday night, after which herbs will likely be the only crops still available for picking.

In the store:

In addition to items that are also in the CSA this week, we will have corn stalks and broom corn, pie pumpkins, delicata squash, spinach and romanesco cauliflower in the farm store. We will also have jack-o-lanterns from Verrill Farm, organic heirloom cranberries from Fresh Meadows Farm in Carver, MA, mushrooms from Fat Moon, and eggs from Pete and Jen available. 

Maple-Glazed Red Cabbage

from “Home Cooking with the Uncommon Gourmet”

• 3 tablespoons pure maple syrup
• 4 cups thinly sliced red cabbage
• 2 tablespoons balsamic vinegar
• ½ teaspoon salt
• 3 tablespoons butter
• freshly ground pepper to taste
• ¼ cup diced shallots

1. Combine the maple syrup and vinegar and set aside.
2. Heat the butter in a large skillet. Add the shallots and sauté over medium heat for 1 – 2 minutes
until translucent.
3. Add the cabbage, season with salt and pepper, and sauté for about 5 minutes, stirring constantly until the cabbage begins to wilt.
4. Pour the maple syrup mixture over the cabbage, mixing well, and simmer for 2 minutes until the cabbage is glazed. Serve at once.
Makes 4 Portions

Roasted Carrot Ginger Soup

from themediterraneandish.com

• 3 lb carrots, peeled
• Olive oil
• Salt and pepper
• 4 garlic cloves, chopped
• 1 tsp grated fresh ginger
• 5½ cups vegetable broth, divided
• 1 tsp ground coriander
• 1 tsp allspice
• 1½ cup heavy cream (or fat-free half and half, for a lighter version)
• Fresh mint for garnish

Preheat the oven to 425 degrees F. Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast for 45 minutes, turning over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly. Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth. Transfer the carrot puree into a heavy cooking pot. Add the remaining broth, corridor and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally. Turn the heat to medium-low and stir in the heavy cream. Once heated through, remove from the stove. Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread.

CSA Week 19 of 20, Farm store open until October 28th

We have two more weeks of the Main Season CSA, this week and next! The last day for pick-ups for the season will be Saturday October 21st.  Despite the warm weather, now is the time for us to start harvesting cool weather crops like Brussels sprouts and storage cabbage and distributing acorn and butternut squash to be sure everyone gets some before the main season ends! We have a couple recipes listed below as well as many new recipes printed in the farm stand if you are looking for ideas for what to do with squash and other fall crops.

The farm store will be open for one more week after the CSA, until Saturday October 28th. Barrett's Bucks balances do not hold over until next year, therefore Saturday October 28th is the last day to use 2017 bucks.  For those who have signed up, the 2017 Late Fall CSA pick-ups will be Thursdays 2-7pm starting October 26th. We have just a few spots left for folks who would still like to join us!  It's going to be a great 4 weeks of veggies including butternut squash, leeks, kale, cabbage, potatoes (from Hutchins Farm), onions, Brussels sprouts, carrots, and beets as well as fennel, scallions, radishes, lettuce, spinach, and the very first crop of Barrett's Mill Farm sweet potatoes!

In the CSA:

• Acorn Squash
• Brussels Sprouts - We harvest the whole stalk - to use simply snap off each sprout. 
• Gourds - These decorative gourds aren't edible, we grow them just for fun. 
• Baby bok choy
• Potatoes
• Pie pumpkins - Instead of buying canned pumpkin for you pies or pumpkin breads, cut one of these in half, remove the seeds and roast in the oven until fork tender, then scoop out the flesh and puree.
• Butternut squash - These squash will keep well for months in a cool (50 degree), dry place so no need to eat them all now. 
• Onions
• Carrots
• Beets
• Eggplant 
• Peppers
• Romanesco cauliflower
• Arugula
• Lettuce
• Cabbage- storage #4 and savoy 
• Kale

CSA PYO:

• Husk cherries
• Tomatillos
• Hot peppers
• Herbs - dill, parsley, thyme, sage, oregano and mint

In the store:

In addition to items that are also in the CSA this week, we will have corn stalks and broom corn, lettuce mix, red Russian kale, broccoli, leeks, delicata squash, and salad turnips in the farm store. We will also have jack-o-lanterns from Verrill Farm, organic heirloom cranberries from Fresh Meadows Farm in Carver, MA and eggs from Pete and Jen available. 

Recipes

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

NOVEMBER 9, 2014 BY JENN at Peas and Crayons

Ingredients

• 1 large butternut squash, peeled + chopped
• a hearty drizzle of olive oil (1-2 TBSP)
• salt, pepper, and garlic powder, to taste
• 1-2 cups fresh cranberries (add a little, or a lot!)
• 2-3 TBSP honey (or extra, to taste)
• 1/4 cup finely crumbled feta
• ground cinnamon, to taste 
• fresh or dried parsley, to garnish, optional

Instructions

1. Pre-heat oven to 400 degrees F.
2. Lightly drizzle or spritz a baking sheet with olive oil.
3. Add cubed squash to the sheet along with another drizzle of olive oil.
4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
5. Roast at 400 F for 25 minutes on the center rack.
6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
9. Garnish with parsley for a burst of color and dig in while it's hot!

Brussels Sprouts and Roasted Winter Squash Hash

By Martha Rose Shulman at cooking.nytimes.com

• 1 ½ pounds winter squash, halved, seeds and membranes scraped away
• 1 pound Brussels sprouts, preferably small ones
• 2 tablespoons extra virgin olive oil
• 1 bunch scallions, sliced thin
• 2 garlic cloves, minced
• Salt
• freshly ground pepper
• 2 tablespoons tomato paste, dissolved in 1/4 cup water
• 1 cup cooked black rice
• Poached eggs for serving (optional)

Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice (if using buttercup, hubba hubba or gold nugget squash there is no need to peel).

While the squash is in the oven, trim away the bottoms of the Brussels sprouts and cut into quarters. Heat the oil over medium-high in a large, heavy skillet. Add the Brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.

Next season sign-ups and CSA Week 18

Although there are still several weeks left for the CSA and farm stand, we are getting a jump on our planning for next season by preparing sign-ups for 2018. The CSA and Barrett's Bucks programs are really the backbone of our business: they are what has made it possible for us to scale up the farm to its current size, and they are what will keep our business stable in the longer-term. Because our members are so crucial to the farm's success, we want to make sure to try to adapt in ways that keep members coming back each season. This week we'll be handing out renewal forms for the CSA. We're trying out a couple of new things for 2018, including a 24-week CSA option and a trial Flexible CSA option open to a limited number of returning CSA members. Be sure to read the accompanying letter for more details! We're hoping to have 2018 sign-up forms for Barrett's Bucks and new CSA members available in the farm stand and online by next week. 

Don't worry - the season is not over yet! The last Main Season CSA pick-up day is not until October 21st, and the last regular store day is October 28th (that is also the deadline to use all Barrett's Bucks). The Late Fall CSA starts Thursday October 26th and runs every Thursday night 2-7pm until November 16th. We have a few spots left, but they are filling up fast, so if you are thinking about extending your Barrett's Mill Farm veggie-eating season, get int touch with us soon about signing up!

In the CSA:

• Potatoes - we'll have a choice between two late-season varieties: Peter Wilcox (purple skin, yellow flesh) and Kennebec (yellow skin, white flesh).
• Pie pumpkins - these small pumpkins are meant for eating. Instead of buying canned pumpkin for you pies or pumpkin breads, cut one of these in half, remove the seeds and roast in the oven until fork tender, then scoop out the flesh and puree.
• Delicata squash
• Buttercup squash
• Leeks
• Onions
• Garlic
• Carrots
• Beets
• Eggplant - in spite of a couple of light frosts over the weekend, the eggplant and pepper plants are still alive! Production is slowing down, though, so they may not be around for much longer.
• Peppers
• Broccoli or romanesco cauliflower - we're at the end of our broccoli plantings, but the romanesco cauliflower is starting to mature.
• Spinach
• Arugula
• Lettuce

CSA PYO:

Cherry tomatoes are done for the season, but there are still a few pick-your-own crops available.

• Husk cherries
• Tomatillos
• Hot peppers
• Herbs - cilantro, dill, parsley, thyme, sage, oregano and mint

In the store:

We will not have sweet corn this week, but now that it's October, we will have some interesting seasonal items, including our own gourds and corn stalks, as well as jack-o-lanterns from Verrill Farm. We are also really excited to start offering organic heirloom cranberries from Fresh Meadows Farm in Carver, MA starting on Wednesday! In addition, we'll have salanova lettuce mix, red kuri squash, tomatoes, and eggs from Pete and Jen.

Recipes

A CSA member shared the following recipe with us last year and we love it! My daughter is obsessed with them, so we make a batch (without the chocolate chips), cut them in half and freeze them to always have a quick breakfast treat or snack on hand.

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins 

by Monique from ambitious kitchen.com

Ingredients:

• 1  1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1  1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• pinch of cloves
• 1 cup pumpkin puree
• 1/4 cup honey
• 1 egg
• 1/2 tablespoon olive or coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup nonfat plain greek yogurt
• 1/3 cup unsweetened vanilla almond milk
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves.

2. Add pumpkin, honey, egg, oil, vanilla, yogurt and milk to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. (Alternatively you can mix the wet ingredients together in a large bowl.) Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.

3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm!

Notes:

TO MAKE VEGAN: Replace egg with 1 flax egg and use applesauce instead of greek yogurt. Use vegan chocolate chips.

TO MAKE GLUTEN FREE: Use an all-purpose gluten free flour instead of whole wheat.